These Meal Prep Freezer Burritos are one of my go-to make ahead meals for when I am meal prepping for myself or cooking for others and delivering meals! They are filling, loaded with protein, delicious veggies, and so customizable. Plus they are super easy to make!
For Slow Cooker Salsa Chicken:
For Mexican Rice:
For Taco Meat:
Make the slow cooker salsa chicken:
Make the rice:
Make the taco meat:
Make the sautéed peppers and onions:
Wrapping with the gluten-free tortillas can be difficult. I recommend using less filling to accommodate this.
Mexican Rice on the stovetop: Place 2 cups of rice, 2 cups of water and sea salt in a saucepan. Cover and bring to a boil over high heat. Turn down heat and simmer on low until all of the water has dissolved. Add in the rest of the ingredients and mix well. Taste before setting aside until ready to assemble! Store the rest of the rice in a airtight container in the refrigerator for 4-6 days. Rice should be discarded if left at room temperature for more than 2 hours.
Make the homemade tortillas!
I’ve made these with lettuce and tomato in them just fine, but if you don’t like the idea of that, simply omit the optional lettuce and tomato!