• 1 cup cooked brown rice
  • 2 cups rotisserie chicken, shredded
  • 1 cup store-bought salsa
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (11-ounce) can whole kernel corn, drained and rinsed
  • 1 (4 1/2-ounce) can diced green chiles
  • 2 teaspoons cumin
  • 1 tablespoon chili powder
  • 2 cups Mexican shredded cheese blend, divided
  • 12 whole wheat tortillas
  • 1/2 cup sour cream, divided
  • Kosher salt and black pepper to taste


  1. In a large bowl, combine the cooked rice, shredded chicken, salsa, beans, corn, chiles, cumin, chili powder and cheese.
  2. Season the mixture with salt and pepper to taste.
  3. Fill the center of each tortilla with the chicken and rice mixture.
  4. Top with sour cream and wrap tightly.
  5. Roll each burrito in plastic wrap and freeze for a make-ahead meal.
  6. To reheat, unwrap the burrito, cover with a damp paper towel and heat in the microwave for 2 minutes until warmed through. Enjoy!