salsa verde chicken burritos

never met a burrito i didn't like, but these are next level

When I make burritos, I’m making 8 at a time, without question. Depending on the type of week we have ahead, I’ll either wrap them in parchment and store them in the fridge, or wrap in foil/vacuum seal and toss in the freezer. If I know they’ll be eaten in a day or two, fridge is great. If we’re spending all week at games and practices, the freezer is best.

My kids have access to a microwave in their lunchroom at school which is incredible. Can you imagine a bunch of kids asking the teachers how long to microwave their food for? Teachers are saints.

The girls can toss a burrito in their lunchbox in the morning and heat it up when it’s time. Whether it comes out of the fridge or the freezer, it microwaves up well. When I’m reheating them at home, I like to microwave them for a minute then sear on my griddle. You’d never know it came from the freezer.

These burritos have 55 grams of protein and every ingredient is fresh. Nothing beats it.

things to know

feeds: 8
takes about: an hour of active cooking

required tools

• Chef’s knife

• Cutting board

• Griddle or large cast iron skillet

• Spatula

• Cheese grater

• Baking sheet

• Large bowls

• Blender or food processor

ingredients

For Salsa Verde: