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Servings: 8 burritos

Total Time: varies

  • 2 C. cooked, chopped chicken
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 C. shredded pepper jack cheese
  • 1 C. salsa verde
  • 3/4 C. cooked brown rice
  • 8 8 in. flour tortillas

These chicken burritos are a great protein-packed lunch option!

Salsa Verde Chicken Burritos


Combine chicken, beans, cheese, salsa and rice. 

Fill tortillas with chicken mixture and roll up, tucking in the sides as you go. 

To freeze: wrap individual burritos in plastic wrap and freeze in a large zip-top bag. 

To serve: reheat frozen burritos in the microwave (microwave times will vary; heat in 30 second intervals until burrito is warmed through). OR thaw burritos in the refrigerator overnight and reheat at 350°F for 10–15 minutes or until warmed through.


424 calories; 13.1 g fat; 6.4 g saturated fat; 16.6 mg cholesterol; 936.9 mg sodium; 48.6 g carbohydrate; 4 g fiber; 2.7 g sugar; 27.9 g protein

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