Make Ahead Wraps - OAMC

READY IN: 1hr 10mins
Recipe by TishT

I was thinking that if you can make breakfast burritos to freeze than you have to be able to make a healthy wrap for lunch. Here is the result. Feel free to change it up to whatever sounds good to you!

Top Review by Lucky in Bayview

These wraps are fantastic! I made them to have on hand for my DH's lunches and dinners while he's on the road. I love knowing that he's not eating junk, but it makes me happy that he's also enjoying his meals. This recipe fit the bill and is made better by having a bunch on hand, ready to go. I felt nervous cooking the rice with all that water, but it absorbed it as it cooled . I used the Emeril's southwest spice mix, that's posted on this site, only using half of what was called for and my wraps had plenty of flavor. I left out the salt called for in this recipe, because the seasoning mix had plenty.Thanks for sharing the recipe!

Ingredients Nutrition


  1. Combine rice, southwest seasoning and water in a saucepan, and bring to a boil.
  2. Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender.
  3. Remove from heat, and cool.
  4. Place black beans and pinto beans into a colander or strainer, and rinse.
  5. Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
  6. Mix in rice and cheese.
  7. Divide the mixture evenly among the tortillas, and roll up.
  8. Freeze wraps in single layer on lightly greased cookie sheet.
  9. When fully frozen, wrap individually; place wraps in large zip-top freezer bags; freeze.
  10. TO SERVE: Unwrap wraps (that even sounds funny to me) from foil or plastic wrap that you used for freezing.
  11. Wrap in a paper towel.
  12. Cook in microwave until heated through (about 2 minutes).
  13. Or thaw wrap (remove plastic wrap if used in freezing), put foil, and bake at 350F for ten minutes.

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