Lunch Wraps For The Freezer Food

MAKE AHEAD LUNCH WRAPS

Make Ahead Lunch Wraps image

These are a delicious make-ahead lunch to freeze as a handy lunch to bring to work! Just make, freeze, and then heat in the microwave for a very balanced meal.

Provided by Melissa Pietrosanti

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 16

Number Of Ingredients 8

Ingredients

2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese

Steps:

Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 80.8 g, Cholesterol 30.4 mg, Fat 16 g, Fiber 13.6 g, Protein 22.9 g, SaturatedFat 6.7 g, Sodium 1312.1 mg, Sugar 2 g

LUNCH WRAPS FOR THE FREEZER

Lunch Wraps for the Freezer image

I originally got this recipe from Allrecipes.com, but have modified it over the years. These wraps are really tasty, but admittedly, are a bit dry and should be served with some sort of sauce on top (hot sauce, enchilada sauce, fresh salsa, or sour cream...etc.). These are cheap, filling, nutritious, and great to have hand in the freezer. I keep some in the freezer at work, and a bottle of Tapatio in my desk (or sometimes I even freeze individual-sized [appx 1/4 cup] homemade red chile sauce in snack-sized ziplocs). I usually use 2 tablespoons of my own taco seasoning mix, but specified one package below, for convenience. I often add additional veggies such as shredded carrots, diced bell pepper and onion, etc.

Provided by Robyns Cookin

Categories Lunch/Snacks

Time 1h45m

Yield 22 wraps, 22 serving(s)

Number Of Ingredients 9

Ingredients

2 cups brown rice
1 (1 1/4 ounce) packet taco seasoning (or appx 2 T homemade mix)
3 (15 ounce) cans black beans, drained and rinsed
2 (15 ounce) cans pinto beans, drained and rinsed
1 cup frozen corn kernels (I always eyeball this amount...1 cup is approximate)
1 (14 1/2 ounce) can diced tomatoes, un-drained
1 (4 ounce) can diced green chilies
22 tortillas (I use 10-inch torts, you may need more or less, depending on how "stuffed" you make them)
2 cups 2% cheddar cheese, shredded (I've used all kinds of cheese with good results)

Steps:

Cook rice according to package directions.
Transfer to a large mixing bowl and stir in the rest of the ingredients.
Divide the mixture evenly among the tortillas.
Roll up burrito style.
Wrap individually in saran wrap or foil and place into a large freezer bag and place in the freezer.
Reheat from frozen in the microwave until cooked (usually around 2 minutes).

Nutrition Facts : Calories 424.3, Fat 7.3, SaturatedFat 2, Cholesterol 2.5, Sodium 622.4, Carbohydrate 72.2, Fiber 10.3, Sugar 2.5, Protein 17.6

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