Make-Ahead Lunch Wraps Recipe

This concept is absolutely brilliant, and the basic recipe is excellent. When I am expecting, my cravings lean towards high-end restaurant-style dishes, and I don't mind putting in the effort to achieve that. To elevate these wraps to taste like something you'd find at a top-notch Mexican eatery, consider incorporating the following additions to the original recipe: - 1 large white onion - 2 large red bell peppers - Generous amount of olive oil - 2 tablespoons of brown sugar - Juice of one lime I caramelized the onion and bell pepper together with 2 tablespoons of brown sugar. Although it took some time, the end result was truly worth it. Towards the end of the caramelization process, add a can of corn to the pan and sauté it along with the rest of the ingredients. Season with salt and pepper to your liking. (Since the diced tomatoes were omitted, I included a 4 oz can of green chiles towards the end of the caramelization process.) Let the mixture cool slightly, then add cheese to help it melt into the onions. Combine this with the rice and beans. Squeeze in the juice of one lime. Spoon the filling into Ezekiel tortillas or whole wheat tortillas and for an added touch of sophistication, place a leaf of dark lettuce under the burritos when serving. Instead of using 2 cups of uncooked brown rice, I cooked 1 cup of quinoa in 2 cups of water for 15 minutes and let it rest uncovered. Quinoa yields a similar volume to that of 2 cups of rice and is a complete protein grain on its own. Remember to rinse the quinoa thoroughly before cooking if you decide to give it a try.

I didn't have tortillas and forgot to buy them, so I ended up making a casserole instead. I substituted kidney beans for black beans, but I also forgot to include them and used cheddar cheese instead. I poured the mixture into a 9 x 13 casserole dish, topped it with more cheese, and added a box of Jiffy cornbread mix prepared according to the instructions. After sprinkling a little more cheese on top, I baked it in a 450°F oven until the cornbread was done and the mixture was bubbly. It turned out to be a completely new meatless dinner idea, quite tasty. Next time, I plan to add more spices for extra flavor.

Rewritten review: As many others have mentioned, this recipe was a fantastic base, but I decided to customize it for even more flavor. I started by browning ground turkey and then added in two medium onions, half a green bell pepper, minced garlic cloves, and fresh garden tomatoes. To amp up the seasoning, I incorporated a hot taco seasoning packet before mixing in 2 cans of Kroger hot chili beans, 3 cans of black beans, and 2 cans of corn. After bringing everything to a boil, I let it cool and stirred in white rice, chopped pickled jalapenos, and shredded Colby cheese. Filling tortilla wraps with a generous cup of the mixture yielded exactly 16 servings. With these modifications, I believe this recipe deserves a 5-star rating - especially when paired with homemade salsa. I've stored some in the freezer for quick and healthy meals, saving both time and money.

I made a few adjustments to this recipe using ingredients I had on hand. I substituted 2 boxes of Farmhouse Brown and Wild Rice for the original rice. I also used a can of chili beans with cheese sauce, a bag of southwest blend corn mix, and half a bag of Birdseye Frozen onion and bell pepper mix. I decided to skip the pepperjack cheese. Instead of wrapping the mixture in tortillas, I portioned it into individual sandwich bags and then placed them in the freezer in a labeled gallon-sized freezer bag. This way, I can easily grab a portion when I'm ready to eat and customize it with cheese, meat, tortillas, or any other additions. This method is a convenient and quick way to pack lunches, and the frozen mixture doubles as a handy ice pack until mealtime.

Rewritten review: Cooking rice in vegetable or chicken stock adds a wonderful depth of flavor. I enhanced mine with fresh cilantro, chili powder, cumin, salt, pepper, and onion powder after cooking, along with extra corn instead of pinto beans. The mixture filled 18 wraps, perfect for 10" burrito size tortillas. Taking them to work was a delight! The flavorful filling was fantastic. Freezing them for work lunches was a game-changer - simply thaw in the morning and microwave for a few minutes at lunch. Adding picante sauce and sour cream on top made them even more delicious. Much healthier and cost-effective than eating out! As a teacher preparing for school, I'll be making a double or triple batch to freeze for lunches because they're just that good. I switched the brown rice for Red Heirloom Quinoa, and the result was exceptional. This recipe is now my go-to favorite for lunch - it's healthy, budget-friendly, flavorful, and satisfying. I wish I could give it more than 5 stars. Love it!

This is such a fantastic and simple lunch idea! I halved the recipe and used black beans, pinto beans, diced tomatoes with green chilies, brown rice, and corn. After rinsing and draining the beans and corn, I mixed them with the rice, added salt and pepper, and then cooked up some ground beef with taco seasoning. I spooned this mixture onto large flour tortillas, topped it with cheese, and had a delicious meal on the go. Thank you for sharing this wonderful recipe!

These burritos are absolutely delicious! I deducted one star because the original recipe was a bit too bland for my liking. For my first batch, I added about 3 tablespoons of "Taco Seasoning I" from this website, which really elevated the flavors. I adjusted the recipe to make 10 burritos, but ended up with leftovers for at least five more. After my initial tweak, I decided to further enhance the recipe by caramelizing two onions, using salsa instead of tomatoes, adding plenty of chopped cilantro, and pureeing a can of black beans for a thicker filling. With these adjustments, these burritos have become a permanent freezer staple for me!

Prepare a delicious dish by cooking rice with taco seasoning. Combine black beans, pinto beans, salsa, and corn in a bowl, draining all except for the salsa. Stir in 2 cups of rice and 1 cup of shredded sharp cheddar cheese. Lay out 10 tortillas and distribute the mixture evenly among them. Top each tortilla with extra cheese and some jalapenos before rolling them up and double wrapping for freezing. Absolutely amazing!

The burrito is decent, but it lacks flavor. I plan to experiment with different ingredients to enhance its taste. The recipe yields a large quantity (approximately 20 wraps). Update: 06/23/2019 - I prepare the rice with 1 tablespoon of chicken bouillon, 1 teaspoon of garlic, and 1 tablespoon of onion powder. I also use 1 can of tomato sauce, 1 can of tomato paste, 2 cans of kidney beans, and 2 cans of corn. After mixing everything together, I fill a tortilla with 1 cup of the mixture, roll it up into a burrito, and store 2 burritos in a quart-size bag in the freezer until I'm ready to eat.

I enjoyed this dish, but I think I'll let it rest for a while. Taking inspiration from other reviewers, I enhanced the flavor of the brown rice by incorporating taco seasoning. Additionally, I sautéed onions and red peppers in olive oil with a touch of brown sugar before mixing in corn and green chilies. To create a creamy base, I blended pinto beans with a portion of black beans and the onion mixture. Finish with a splash of lime juice, diced tomatoes, and plenty of fresh cilantro. While the dish tastes good, I feel like it's missing something. Perhaps I should have added more spices like cumin or cayenne to elevate the flavors. I've already assembled the burritos, so I plan to serve them with a zesty salsa after reheating.

Oh my goodness, all I can say is wow! I added chopped scallions, garlic, lime juice, and cilantro to elevate the flavors, and also added taco seasoning and a touch of cumin to the rice while it was cooking. I enjoyed it so much that I could eat it plain without the wrap, though the concept is fantastic. Thank you!

I prepared this dish for Meatless Monday and it was a big hit! I decided to add taco seasoning and green chilies, which made it fantastic! I will definitely be making this again. Thank you for the recipe!

I scaled down the recipe to make 6 huge burritos by using only 1/4 of the ingredients. I also decided to personalize it by including cilantro salsa, 1/3 of a pack of taco seasoning, and extra pinto beans. The burritos turned out fantastic, especially when heated up in the microwave.

I made these yesterday, halving the recipe, and they still made a large batch! I froze all 12 of them. I also sliced the burrito wraps in half. Today, I microwaved one on high for 1.5 minutes and enjoyed it with sour cream. So delicious! This recipe is highly versatile, I can see myself using it often. Thank you!

Rewritten review: My partner enjoys preparing recipes that can be frozen ahead of time (perfect for lazy evenings after work), and this lunch wrap recipe was a hit. The filling made way more than expected, so we ended up needing extra tortillas. For our second attempt, we switched the cheese to a Monterrey Jack, jalapeno, and cheddar blend since we couldn't find pepper jack easily. While the consistency was altered due to the cheddar, the taste remained delightful. I suggest using a medium to hot salsa for an extra kick of flavor, but that's entirely up to personal preference.

Fantastic starting recipe! I decided to follow the suggestion of another reviewer and used quinoa to add a unique twist. To enhance the flavor, I incorporated cumin and chili powder into the quinoa. Opting for cheddar cheese, as it was what I had on hand, I managed to prepare 16 generously-sized burritos with extra filling to spare. We heated them up and topped them with sour cream and salsa for a satisfying lunch that the whole family enjoyed. I also included onions and green pepper in the mix for an extra kick. This recipe yielded plenty of lunches with minimal effort, which is perfect for our busy schedule. I look forward to making this recipe again and experimenting with different ingredients to keep things interesting. The burritos taste deliciously fresh and are budget-friendly to boot!

No need for any changes, it's perfect just the way it is.

No need for any changes, it's perfect as it is.

I prepared and froze these for the summer to have a quick grab-and-go option for my kids. They absolutely adore these, and I do too. I plan to continue making them for school lunches in the fall. The only alteration I unintentionally made was using only one can of pinto beans (I grabbed a can of refried beans from the pinto shelf :/), but they turned out fantastic nonetheless! They reheat beautifully, as we found that 2 minutes at 50% power works perfectly for us, although microwave times may vary.

This product was fantastic! I tried the Minute Instant Multigrain rice with quinoa and my husband absolutely adored it. Makes for effortless and delicious lunches!