Meal Prep Freezer Burritos

Directions

1. 1
   Make the slow cooker salsa chicken: Pat chicken dry and season with salt and pepper.
2. 2
   Place all ingredients into a medium skillet over medium heat. Saut until all of the meat is cooked and no pink remains. Taste and adjust seasoning as desired. Make the sauted peppers and onions: add oil to a medium skillet over medium-high heat. Once oil is hot add in peppers, onions, salt and pepper.
3. 3
   Place rice on the desired tortilla.
4. 4
   Let cook until peppers are soft and onions are translucent. Set aside in a bowl until ready to assemble. Rinse and drain the beans.
5. 5
   Add either chicken or taco meat and any other add-ins you want! Fold in the sides, and then roll. Wrap in plastic wrap before freezing or eat right away. Wrapping with the gluten-free tortillas can be difficult. I recommend using less filling or making a taco bowl with the tortilla on the side. These will keep in the freezer for up to 2 months! To reheat:If youre comfortable with the microwave you can use that, but I like baking for about 8 minutes or so at 350F!