Quick & Easy Lunchtime Mini Burritos

July 21, 2021 By: Comments
Tagged: Cheese Cheese. Back to School Back to School. Quick & Easy Quick & Easy. Entrees Entrees. Beans Beans. Wraps Wraps. Mexican Mexican. Chicken Chicken. Lunch Lunch. Tortillas Tortillas. Back to Routine Back to Routine.
10 Minutes
10 Minutes
It can be hard to get creative with lunchbox meals for your little ones, and you don’t want them to get too repetitive. So, when you’re trying to mix things up, make these Mini Burritos stuffed with taco-seasoned rotisserie chicken, onions, beans, cheese and salsa up to a day in advance. Store them in the refrigerator until you’re ready to pack lunches for your kids (and for you too).


Select ingredients:


  1. Heat the olive oil in a medium sauté pan over medium heat. Sauté the onion for 2-3 minutes until softened. Add the shredded chicken and 1 tablespoon of the taco seasoning and mix to combine. Mix in the salsa and cook until heated through.
    Chicken and Taco seasoning mix cooked in skillet, wood spatula
  2. Heat the refried beans and flour tortillas according to package directions.
  3. Evenly divide the refried beans and chicken mixture between the tortillas and arrange in the center of each tortilla. Sprinkle each with 1 tablespoon of the shredded cheese.
    Beans and chicken mixtures spread on tortilla, hand sprinkling shredded cheese, cutting board, cilantro, rolled burritos
  4. Fold the sides of each tortilla toward the center and roll into a burrito. Plate with the seam side down.
    Hands rolling burrito on cutting board
  5. Whisk together the sour cream and remaining 1 tablespoon of taco seasoning in a small bowl. Serve with the mini burritos.

Recipe Tip: Make the mini burritos up to one day in advance. Cover and refrigerate. To serve, bake them at 350°F for 15 minutes until heated through. Alternatively, freeze the prepared burritos in freeze-safe bags for up to three months and bake them for 20 minutes or until thawed and heated through. Serve and enjoy!