Freezer Burritos: Chicken Verde, Mushroom, Kale and Brown Rice Burritos
Yield: 6 burritos
  • 2 tablespoons olive oil, divided
  • 8 ounces kale, thick stems removed
  • ¼ teaspoon garlic powder
  • 8 ounces sliced cremini mushrooms
  • 1½ cups shredded cooked chicken
  • ⅓ cup salsa verde
  • 6 10-inch flour tortillas, room temperature
  • 3 cups cooked brown rice, cooled
  • ⅓ cup shredded mozzarella or colby jack cheese, optional
  • Salt and pepper
  1. Heat 1 tablespoon of the olive oil over medium-high heat in a large saucepan or lidded sauté pan. Add the kale, season with the garlic powder, salt and pepper. Sauté for 5 minutes. Reduce heat to medium, add ¼ cup water, cover the pan and cook for 12 minutes. Remove from the heat and let cool completely or put in the fridge to use later.
  2. While the kale is cooking, sauté the mushrooms. Heat the remaining tablespoon of olive oil in a sauté pan over medium-high heat. Add the mushrooms, season with salt and pepper and sauté for 7 minutes. Remove from the heat and let cool completely or put in the fridge to use later.
  3. When you’re ready to make the burritos, combine the shredded chicken with the salsa verde. Make sure all your ingredients are room temperature or cold. Place the first tortilla on a plate. Add some brown rice in a lengthwise strip towards the bottom of the tortilla closest to you. Top with some salsa verde chicken. Top with some kale, mushrooms and cheese, if using. Fold in each side then take the bottom of the tortilla closest to you and tightly roll it up and over the filling. Continue to roll up the burrito, tightly, tucking in the sides additionally as needed. Wrap in plastic wrap or aluminum foil. Set aside and repeat for the remaining tortillas and fillings. Place all the rolled burritos in a labeled gallon freezer bag and place in the freezer.
  4. To heat: Remove the burrito from the freezer. Remove and discard the plastic wrap or aluminum foil. Place the burrito on a microwave safe plate and microwave at 70% power for 3 minutes. Sear the burrito in a sauté pan lightly sprayed with cooking spray over medium-high heat for 1 minute on each side, until lightly browned. If you don’t want to sear your burrito, microwave for a total of 5 minutes instead of 3.
Recipe by Lemon & Mocha at