Everyone has a different idea of what it means to meal prep. And this recipe speaks to all the different types of cooks out there. Make all of the ingredients in advance for a quick dinner time assembly. Or make a double batch and freeze half of the burritos to be used when all you’ve got time for is a quick microwave meal.
Looking for More Recipes Like This?
Then try our easy vegan breakfast burrito. It’s packed with protein to get your day started off on the right foot.
Key Ingredients & Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, and estimated nutritional information.
- Chicken – We used chicken thighs, but chicken breasts would work too. Let the chicken marinate overnight or for a couple of hours prior to cooking. If you’re in a pinch for time, pick up a rotisserie chicken to use instead.
- Rice – Cilantro lime rice adds a pop of color and flavor to your burrito, but feel free to use whatever you’ve got.
- Cilantro Lime Yogurt Sauce – Because everything tastes better with a sauce! If you’re freezing these, wait to add the sauce until they’re reheated.
- Cheese – We highly suggested shredding your own as pre-shredded cheese doesn’t have the same melty consistentcy.
- Corn – Canned works great, but use fresh if you have the time!
- Tortillas – Be sure to grab burrito sized tortillas in order to fit in all the yummy fillings.
How To Meal Prep Burritos
How To Freeze Burritos For Meal Prep
Wrap each burrito in tin foil and label them with the recipe name and the date of when they were made. Then place them all in a large zip lock or another freezer safe container. These will keep well in the freezer for up to 2-3 months.
Freezable Ingredients
To keep your burritos from getting soggy, once thawed, only fill them with chicken, beans, rice, corn, onion, and cheese. Wait to add the sauce and any other additional toppings like avocado, lettuce, salsa, etc, until after the burrito has been thawed and reheated.
How To Reheat Frozen Burritos
After a few tests, we have three reheat options for you:
- Microwave – simply remove the foil from the frozen burrito and wrap it with a damp paper towel. Then place it on a microwave safe plate (seam side down) and reheat it for 2-3 minutes.
- Oven – preheat the oven to 350 degrees F and place the tin foil wrapped frozen burrito in for an hour. Option to thaw the burrito overnight in the fridge and this will significantly lower the bake time. Simply bake until warmed through.
- Thaw Overnight + Skillet – place the foil-wrapped frozen burrito in the fridge to thaw for a full 24 hours. Bring a large skillet to a medium-high heat on the stove top, add a small drizzle of oil, and cook the burrito for 3-4 minutes per side or until warmed through. This reheat process gives the tortilla a nice, crisp outside.
Recipe FAQs and Tips
- How long can meal prep burritos lats in the fridge? These can last for about three days in the refrigerator before the tortilla begins to get soggy.
- How do you make meal prep burritos not soggy? To keep these burritos looking and tasting their best, hold off on adding ingredients with a higher water content (lettuce, sauces, and salsas) until you’re ready to eat them.
- Can burritos be meal prepped? Yes! I often make all of the ingredients in the morning or during lunch time so that dinner time assembly is quick!
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Cilantro Lime Chicken Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner/Entree
- Method: Grill
- Cuisine: Mexican-Inspired
Description
Our delicious Cilantro Lime Chicken Burritos are easy to make, freeze, and reheat for lunch or dinner!
Ingredients
Cilantro Lime Chicken + Marinade:
- 1/2 cup fresh cilantro, roughly chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 1/2 teaspoon kosher salt
- 6 boneless, skinless chicken thighs
Cilantro Lime Yogurt Sauce:
- 3/4 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro, chopped
- 2–3 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- zest of 1 lime
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Cilantro Lime Rice:
- 3 cups white, long grain rice, cooked
- 1/2 cup fresh cilantro, chopped
- zest of 1 lime
- 4 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
Other Burrito Ingredients:
- 1.5 cups monterey jack cheese, shredded
- 1.5 cups fresh cilantro, chopped & loosely packed
- 1 can black beans, drained & rinsed
- 1 can of corn, drained
- 1/4 red onion, halved & sliced
- 6 burrito tortillas
- aluminum foil
- optional garnish: lime wedges
Instructions
- Marinate Chicken: Put a 1/2 cup chopped cilantro, 1/4 cup olive oil, 1/4 cup lime juice, and 1/2 teaspoon salt in a large bowl or storage bag. Mix and then add the chicken; toss to coat. Let it marinate for about 15-30 minutes.
- Make Sauce: Put all of the Cilantro Lime Yogurt Sauce ingredients in a small food processor or blender. Blend until it reaches a smooth consistency. Set aside.
- Make Rice: Put the cooked rice in a large bowl with 1/2 cup chopped cilantro, zest of 1 lime, 4 tablespoons lime juice, and 1/2 teaspoon salt. Give it good mix and set aside.
- Grill Chicken: Preheat the grill to a medium-high heat and make sure the grill grates are clean. Spray the hot grates with non-stick cooking spray. Remove the chicken thighs from the marinade, allowing excess liquid to drip off, and cook over direct heat for about 3-4 minutes per side. Drop the heat a bit and cook until the internal temperature at the thickest part of the meat reaches 162 degrees F (use a meat thermometer). Remove and let rest for 5-10 minutes (the temp will reach 165 degrees F while resting). Cut the cooked chicken into bite-sized pieces.
- Build Burritos: Place one burrito tortilla on a plate. Down the middle of the tortilla add 1/2 cup cilantro lime rice, 1/2 cup chicken, 1/4 cup corn, 1/4 cup black beans, 1/4 cup shredded cheese, 1/4 cup chopped cilantro, and a few slices of red onion. Gently fold one side of the tortilla over the fillings and wrap the burrito away from you.
- Foil: If storing the burritos for later, wrap each one in a piece of aluminum foil.
- Serve: When ready to eat, enjoy burritos with the Cilantro Lime Yogurt Sauce for dipping and lime wedges for a fresh squeeze of lime juice!
Notes
- Greek Yogurt: option to swap out for sour cream or a plain dairy-free yogurt to make it dairy-free.
- Dairy-Free: use a dairy-free alternative cheese (or omit) and dairy-free yogurt or sour cream in the sauce.
- Gluten-Free: simply use gluten-free tortillas.
- Storage: wrapped burritos can be kept in the fridge for 2-3 days or in the freezer for up to 3 months.
- Reheat: when ready to eat, remove the aluminum foil, wrap the burrito in a damp paper towel and reheat in the microwave for 2-3 minutes or until heated through. OR place the frozen, foil-wrapped burrito in a preheated oven at 350 degrees F for 1 hour.
Nutrition
- Serving Size: 1 burrito
- Calories: 807
- Sugar: 4.6 g
- Sodium: 962.5 mg
- Fat: 29.1 g
- Carbohydrates: 81.7 g
- Fiber: 9.5 g
- Protein: 54.2 g
- Cholesterol: 177.9 mg
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