Freezer-friendly lunch wraps are nutritious, hearty, and completely adaptable to whatever your family might like in them!
Right now during this time of quarantine, I know many of you are right where I’m at–trying to keep up with work, homeschooling your kids, feeding your family three meals/day, and trying not to gain the ‘Rona 15.
Meals have to be simple and something your kids won’t groan about. A bonus is if it’s cheap and healthy, too.
Make Ahead Lunch Wraps to the rescue, my friends.
These Lunch Wraps were a staple in my Freezer Club many years ago and make for a healthy and quick lunch or dinner when you’re hanging by a thread.
Why Make Freezer-Friendly Lunch Wraps?
Yes, this question deserves an entire section. Because you NEED to know how serious I am about you trying this recipe. It might just save your sanity this week.
- They’re cheap.
- Uses up leftover rice and beans of any kind.
- Fast to prepare. Easy to grab and go.
- Healthy and will keep you satiated. Just because they lack meat doesn’t mean they won’t fill you up!
- Freezable! (Our favorite way to save time!)
See why my Freezer Club friends and I have made Lunch Wraps for years? Now it’s time to join the “club”.
What are in Make Ahead Lunch Wraps?
All you need are 6 simple ingredients:
- Whole wheat tortillas – Flour tortillas are preferred because they hold up best. Note: corn tortillas will not work well.
- Brown rice – Substitute ideas: white rice or quinoa.
- Black beans – Kidney or pinto beans work well, too.
- Shredded cheddar cheese – Or substitute your preferred shredded cheese. Here’s how to shred your own cheese.
- Salsa – Use your favorite brand and preferred heat level.
- Corn – Canned, frozen, or fresh will work.
Feel free to toss in anything else that floats your boat: baby spinach, sautéed bell peppers and onions, green chilis, taco meat, grilled chicken, etc.
How to Make Lunch Wraps
I mean really, it couldn’t be simpler. Watch this short tutorial to see how to make these freezable wraps…
Can You Freeze Wraps?
Absolutely! Just follow our simple freezer meal instructions…
To Freeze Wraps for Later:
Assemble lunch wraps as recipe states. After tortillas are wrapped in foil and before baking (Step #2), place in a freezer bag and freeze for up to 3 months.
To Prepare Wraps From Frozen:
To heat from frozen, add about 10-15 minutes on to baking time (so total baking time is about 25-35 minutes). Or remove foil, wrap in a moist paper towel, and microwave in 30-60 second increments until heated through.
What to Serve with Lunch Wraps
Here are a few ideas to serve alongside this super simple recipe…
Salad with Cilantro Lime VinaigrettePrint
Lunch wraps are nutritious, hearty, and completely adaptable to whatever your family might like in them! Make a batch and freeze them for a delicious lunch!
- 6 (8-inch) whole wheat or multigrain tortillas (corn tortillas are not recommended)
- 1 cup cooked brown rice
- 1 cup black or kidney beans, cooked or canned (drained and rinsed)
- 1 cup corn, frozen or canned (drained)
- 1/2 cup salsa (your favorite kind)
- 1 cup shredded cheddar cheese (how to shred your own cheese)
Make It Now:
- Preheat oven to 350°F.
- Lay out the tortillas on a cutting board or clean surface. Evenly distribute the rice, beans, corn, salsa, and cheese among each one. Roll up like a burrito, tucking in the bottom and top and rolling tightly. Wrap each burrito in foil. (Freezing instructions begin here.)
- Bake directly on an oven rack for about 15-20 minutes, until hot all the way through.
Freeze For Later: Follow Steps 1 and 2. Then, place the uncooked wraps in a freezer bag and freeze for up to 3 months.
Prepare From Frozen: To heat from frozen, you have two options:
Option 1 (Oven): Cook according to Step 3, adding about 10-15 minutes on to baking time. So, the total baking time will be about 25-35 minutes.
Option 2 (Microwave): Remove the foil, wrap in a moist paper towel, and microwave in 30-60 second increments until heated through.