What else can I do to enhance the flavor of these wraps?

- Saute the corn in a dry pan over medium heat for about 5 minutes until it starts to get toasted. - To the brown rice, add a squeeze of lime, some fresh mince cilantro, and a pinch of salt. Or make our Instant Pot Cilantro Lime Rice instead. - Add sautéed bell peppers, onions, and garlic. -0 Add chopped Southwest Chicken , Cilantro Lime Chicken , or leftover Slow Cooker Carnitas meat. - Serve with a sauce or condiment like our Southwest Ranch Sauce or Homemade Guacamole .

Do these wraps need to be warmed up?

I personally think they are much better warmed up in the microwave, air fryer, or oven, so that the cheese gets melty and the tortillas are soft.

What can I do with leftover tortillas?

If you have leftover tortillas, did you know you can freeze them? Here is the best way to freeze tortillas for later.

How do you pack these in a lunch box?

I heat them in the oven in their foil wrapping until very hot. Then, wrap with an additional layer of foil and a kitchen towel and pack in a insulated lunch box. They will stay warm for a few hours.

Make Ahead Lunch Wraps

Name: Make Ahead Lunch Wraps
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 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)

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Make Ahead Lunch Wraps

These 6-ingredient Lunch Wraps are nutritious, filling, and completely adaptable to whatever your family might like in them. Make a batch and freeze them for a delicious meal.

Yield: 6 lunch wraps 1x

Prep: 10 minutesCook: 20 minutesTotal: 25 minutes

Units:

Scale:

Ingredients

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)

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Instructions

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.

Notes/Tips

My favorite clean-ingredient tortillas are Stacy’s Organic Whole Wheat Tortillas. I find them at health food stores.
Ways to Amp Up the Flavor:
- Saute the corn in a dry pan over medium heat for about 5 minutes until it starts to get toasted.
- To the brown rice, add a squeeze of lime, some fresh mince cilantro, and a pinch of salt. Or make our Instant Pot Cilantro Lime Rice instead.
- Add sautéed bell peppers, onions, and garlic.
- Add chopped Southwest Chicken, Cilantro Lime Chicken, or leftover Slow Cooker Carnitas meat.
- Serve with a sauce or condiment like our Southwest Ranch Sauce or Homemade Guacamole.

If you have leftover tortillas, did you know you can freeze them? Here is the best way to freeze tortillas for later.

Cuisine: American Method: Bake

Find it online: https://thrivinghomeblog.com/make-ahead-lunch-wraps/