I have to admit that one of things that makes this fatgirl fat is portion control. Once I make something I have to keep eating it until it’s all gone. Whether that’s a burger, a bag of chips or an entire cake. Restraint is not one of my strong points. I often make up big batches, of stews, soups, curries, etc. But often they don’t last as long as they should. If they stretch for 2 days then I’m lucky.

I am completely and utterly obsessed with Pinterest at the moment. Looking at picture of delicious foods and DIY crafts has actually become an addiction. I love getting ideas from all the amazingly creative people who are out there. Its insane what some people are able to do when it comes to presentation, and its a skill I long to have. On one of my many scrolls I came  across a post for making burritos in large batches. I’m crazy about burritos but only have them once in a while as I usually end up eating them all the same night.

This time I made up a big batch and they are all now proudly sitting in my freezer just waiting to be eaten. This batch made 8, pretty much because that’s how many tortillas I happened to have. But you could double or even quadruple the recipe if your freezer is big enough. I usually buy the 40 packs of tortilla wraps at Costco but always end up using them for different things. Now my freezer is stacked and ready to go with chicken burritos the next time I’m too tired to make dinner. I also made them so they are on the healthy side. It only took about an hour to do everything so it saves time in the long run. If you are a fan of burritos but not of cooking you can always order some from Gringos burritos. Delivered straight to your door you wont even need to get up off the sofa.


8 tortillas

2 chicken breasts

2 red peppers

1 small bunch of spinach

1 onion

4 cloves of garlic

300g of brown rice (1 cup)

2 cups of water

4 eggs

3 tablespoons of taco or burrito seasoning

200ml of salsa

1 bunch fresh coriander leaves

200g of grated cheese (I used cheddar)


Put the cup of rice in the rice cooker along with two cups of water and set to cook. Finely chop the onions and garlic and fry off in a little olive oil. Finely chop or shred the chicken and add to the pan along with the finely chopped red peppers. Cook until the chicken is no longer raw then add the burrito seasoning and fry for a few more minute making sure it is has cooked through. Chop the coriander and add it to the frying pan along with the salsa. Stir the mixture to make sure its fully combined and leave to cool.

Once your rice has cooked, break the eggs into a bowl and beat them together. Pour the eggs into the rice cooker and mix with the rice. Set it back on to cook for a minute or two until the eggs have cooked. Leave this mixture to cool slightly too. In a third bowl grate the cheese.

Take your tortilla and place a couple of tablespoons of the chicken mixture, topped with the rice and then sprinkle on a little cheese.


Roll the burrito and then tuck in the ends. I used a little sour cream on the end of the flap just to make it stick down. Repeat until all your mixture has been used. Roll the burritos in clingfilm and store in a ziplock bag in the freezer . To cook them just pop them in the microwave for a few minutes or remove the cling film and cook them in the oven. Voilà easy chicken burritos to grab and go.




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