Santa Fe Chicken Burritos


1 batch Santa Fe Chicken  (recipe here)

8 to 10 large flour tortillas (burrito size)

2 cups shredded cheese (I used cheddar.)

4 cups cooked rice (I used plain, white rice)


Warm tortillas according to package directions.

Spoon about ¼ to ½ cup rice down center of tortillas. 

Top rice with about ¼ to ½ cup shredded chicken.

Sprinkle cheese on top.  

Fold tortilla into a burrito.

I was able to make 9 burritos but you could make more if you want to use smaller tortillas.

To freeze, allow burritos to cool if using warmed ingredients.  Wrap each burrito tightly with foil.  Place foiled burritos in large freezer bags.  (I label the bag beforehand with what type of burrito and date.) 

To reheat from frozen, remove foil and microwave on high for 3 minutes.  You could also place the foiled burrito in the toaster oven at 350 degrees F for about 20 minutes.


This recipe brought to you by Sophie in the Kitchen