I've been making these for a couple years now. They are easy, yummy, and convenient.
It's nice to have something in the freezer to pull out and eat for lunch rather than snacking on chocolate all day as I sometimes like to do:) And now with more mouths to feed and those bellies eating more, there isn't always left overs for Daddy to take to work.
Ingredients: (alter as desired)
cooked Spanish rice (I make brown rice and add in spices)
olive oil/butter/cooking spray
1. Cook and shred chicken
2. Cook rice
3. Mix all ingredients together (except cheese)
4. Top each tortilla shell with a spoonful of mixture
5. Top with cheese
6. Heat oil in skillet
7. Wrap burritos and brown each side in the skillet.
*I put the open part down in the pan first to seal shut. While that side is in pan (only about 30 seconds) I spray the top side with cooking spray and then flip to brown both sides.
If you are planning to keep them in the freezer for a while, or want them easy and ready to go for on-the-go lunches, I wrap in aluminum foil. This last batch made is the first time I haven't wrapped them in foil because next week Brent starts working from home five days a week! I'm hoping they come out of the ziplock bag ok and aren't all stuck together.
To cook, you can put in microwave or oven at 325 degrees for 25 minutes (from frozen) then add salsa and sour cream. Without added salsa, I think they are a bit dry.