Erika Wassall, the Jersey Farm Scribe here, with tips, tricks and a recipe for frozen burritos (sort of like homemade Hot Pockets). These are perfect to make ahead of time and have handy for a fast breakfast, lunch or dinner. Having some food in the freezer I can just grab-and-go can genuinely be life-altering. In fact, sometimes just knowing it’s there is comforting to me!
I’ve seen lots of recipes online for frozen burritos, but it wasn’t something I’d ever tried before. I wasn’t really going for a rice and black beans thing. I wanted filling, cheese, meat, veggie, a nice grab-and-go mix. But I also wanted healthy, and tasty AFTER reheating.
I won’t lie, it took a few tries, but here is what I learned, and an example recipe of what I did. Turns out, once you’ve got it down, it’s super easy and incredibly yummy!
Tricks And Tips For Making Homemade Frozen Burritos
TIP ONE: Don’t include things like salsa, sour cream or any wet liquid in your homemade frozen burritos. It doesn’t freeze as well and doesn’t reheat as well either. You can always dip the burrito in these things when you reheat it. Yup. It won’t be limp or floppy at all, I promise! It’ll be plenty dip-able!
TIP TWO: Wrap well. This can take a few tries to get down, but once you have it, it’s SO easy. You simply fold the sides in, then roll from the bottom. As you’re rolling from the bottom continue to tuck the sides in at the top. This way in the end, it’s all enclosed and nothing leaks out.
TIP THREE: Grill it before you freeze it!!! Over medium heat, use a grill pan or a large skillet with a touch of butter or olive oil and you just want to slightly brown up the top and bottom of the tortilla. This makes a HUGE difference to your homemade frozen burritos. Your final product, when you reheat it, will be crispier. Start flap/open side down. This is a great way to help hold the burrito/wrap together.
TIP FOUR: Reheat properly. I tried about 6 different ways to do this. The best way turns it into an amazing burrito/wrap that tastes like you JUST made it. Get a paper towel, soak it in water, and then squeeze all the water out. Take the now damp paper towel and wrap burrito in it (straight from the freezer, no need to allow to come to room temperature) onto a microwave-safe plate. Place it in the microwave for about 45 second to a minute and 15 seconds. Then place it on a hot skillet, for about 30 seconds a side.
Crispy. Delicious. Fresh. Fast. Perfect!
Broccoli, Ham and Cheese Frozen Burritos Recipe:
Here is an example recipe for these homemade frozen burritos. The best part is you can do SO many different things. Basically any meat, cheese and veggie combination will work. Ground beef with yellow onion and chili powder is more typical to homemade burritos but rotisserie chicken is a great option too. Pepper jack is one of my favorite cheese but Velveeta is the creamiest when it melts.
Or you could even go the Mexican rice and refried beans route if that’s what you’re looking for. I personally love ham and cheese frozen burritos and I add bell peppers or broccoli to keep it on the healthier side.
You could add scramble eggs if you want it the perfect homemade frozen breakfast burritos. Sausage is another great way to perfect your freezer breakfast burritos.
How To Make A Big Batch Of Your Own Freezer Burritos
Dice up some ham, broccoli and Velveeta cheese. I like a ratio of about 2 cups of ham, 1 cup of Velveeta and 2 cups of broccoli. (for best results, use my roasted broccoli recipe!) (That’ll make about 4-5 burritos, depending on size preference.)
Distribute in the large flour tortillas and then top with more shredded cheese (I used a cheddar blend). An optional extra step is to sprinkle with hot sauce. Then fold the sides in. You can do this process over a baking sheet to keep any mess contained.
Roll/fold up from the bottom, pausing at each roll to fold in the top flaps. See how once I’m at the top the flap at the top is only about 2 inches long? That’s perfect.
Then stick it on a hot skillet for about 1-2 minutes on each side. You’re just looking for that light browning on each side. Make sure you do the flap side DOWN first, it’ll help it all stay together extra nicely.
LET COOL COMPLETELY. And then wrap each homemade burrito individually in aluminum foil or plastic wrap and stick them in a freezer bag.
Easy. Yummy. And waaaay healthier (and more flavorful) than the frozen foods you can find at the store. Cheaper too! This homemade frozen burritos recipe is incredibly economical, and of course, totally versatile. Because of the filling, these ham and cheese burritos remind me of homemade ham and cheese hot pockets! Only healthier and better.
These make ahead burritos are such an easy lunch and you can make several batches with different combinations to suit your mood. Will you try these tips and tricks for frozen burritos? Try out the recipe? Or maybe you’ll make your own. What will you put in your frozen burritos? Leave your ideas in the comments!!
Printable Ham and Cheese Frozen Burritos Recipe
Homemade Frozen Burritos – Tips, Tricks, and Recipe
As quick substitutions try rotisserie chicken instead of ham, pepper jack instead of Velveeta, and sauteed diced bell peppers instead of broccoli. Also delish!
- 2 cups ham, diced
- 1 cup Velveeta cheese, diced
- 2/3 cup shredded cheddar cheese
- 2 cups roasted broccoli, diced
- 6 large flour tortillas
- Distribute filling on wraps evenly
- Wrap up (sides first, then roll up, tweaking in that top flap along the way)
- Sauté/grill 1-2 minutes on each side (flap side down first) to get that light browning
- Let cool completely
- Wrap individually in aluminum foil and stick them all in a freezer bag
- TO REHEAT Homemade Frozen Burritos:
- Take out of freezer bag and remove aluminum foil
- Soak paper towel in water, and squeeze all water out
- Wrap burrito in damp paper towel
- Microwave for 45 – 75 seconds
- Optional: Quickly warm on a hot skillet for about 45 seconds on each side if you like a little crisper, crunchier exterior
Homemade Frozen Burritos – Tips, Tricks, and Recipe
Amount Per Serving:
|% Daily Value*|
|Total Fat 20.27 g||30.8%|
|Saturated Fat 9.4 g||45%|
|Trans Fat 0.41 g|
|Cholesterol 79.85 mg||26.3%|
|Sodium 1028.83 mg||42.8%|
|Total Carbohydrate 16.36 g||5.3%|
|Dietary Fiber 2.3 g||8%|
|Sugars 0.82 g|
|Protein 23.0 g|
|Vitamin A 11.14 %||Vitamin C 30.06 %|
|Calcium 27.22 %||Iron 6.66 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Kelly Stone says
We are planning these as a make-ahead for a Memorial Day camping trip. Looks like they may go from freezer to cooler to campfire. Hope that it works as they look yummy.
What a great idea!
V. Sam says
It certainly looks yummy. All the tips to be considered before frizzing the burritos seem very helpful. I am going to try it by myself and I will also refer to my friends. The recipe you have provided looks very interesting. I will try to cook. I am looking forward to some other tips which can help me in kitchen. Thank you.