Mini Burritos Lunch Box
Portable, customizable, and infinitely more exciting than the standard sandwich, these mini burritos lunch boxes bring a taste of Mexican-inspired cuisine to midday meals. Perfect for meal prep and picky eaters alike, these handheld delights stay fresh for days in the refrigerator.
Equipment
- Compartmentalized lunch container
- Skillet
- Parchment Paper
Ingredients
For the Tortillas
- 8 small flour tortillas 6-inch diameter or whole wheat tortillas for a healthier option
- 8 medium-sized corn tortillas for a gluten-free alternative
For the Protein Filling (choose one)
- 1 pound ground beef or turkey seasoned with taco seasoning
- 2 cups shredded rotisserie chicken mixed with 2 tablespoons taco seasoning
- 2 cups black beans drained and mashed with Mexican spices
- 1 block extra-firm tofu crumbled and seasoned (vegetarian option)
For the Veggies and Add-ins
- 1 cup cooked rice white, brown, or Spanish-style
- 1 cup corn kernels fresh or frozen, thawed
- 1 bell pepper any color, diced
- 1 small zucchini diced
- 1/2 cup black olives sliced (optional)
- 1 cup shredded lettuce
For the Cheese and Toppings
- 1 cup shredded cheddar or Mexican-blend cheese
- 1/2 cup Greek yogurt healthier alternative to sour cream
- 1/2 cup mild salsa adjust spiciness to preference
- 1 avocado diced or mashed as guacamole
For the Lunch Box Sides
- fresh fruit grapes, apple slices, or berries
- tortilla chips or vegetable sticks
- additional salsa or guacamole for dipping in small container
Instructions
- Cook your chosen protein until completely done. For ground meat, cook until no longer pink and drain excess fat. Season generously with taco seasoning and a splash of water, allowing it to simmer for 3-5 minutes until flavors meld. For vegetarian options, ensure tofu or beans are well-seasoned and heated through.
- Cook rice according to package instructions. While the rice cooks, sauté diced vegetables in a small amount of olive oil until slightly softened but still maintaining some crunch (about 3-4 minutes). Combine the vegetables with corn kernels.
- Lay out all ingredients in assembly-line fashion: tortillas, protein, rice-vegetable mixture, cheese, and any additional toppings.
- Warm tortillas slightly (about 10 seconds in the microwave) to make them more pliable. Place a small amount of each filling in the center of each tortilla – about 2 tablespoons of protein, 1 tablespoon of rice-vegetable mixture, and a sprinkle of cheese.
- Fold in the sides of the tortilla, then fold the bottom up over the filling. Continue rolling tightly until you have a neat bundle. For younger children, secure with a toothpick or wrap in foil to maintain the shape.
- Place assembled mini burritos in a compartmentalized lunch container. Add complementary sides like fresh fruit, vegetables, or a small portion of tortilla chips. Include a small container of salsa, guacamole, or Greek yogurt for dipping if desired.
Notes
For make-ahead preparation, assemble burritos and wrap individually in parchment paper, then place in an airtight container. They'll stay fresh for 3-4 days in the refrigerator.
These burritos can also be frozen for up to 1 month. Wrap assembled burritos in aluminum foil and freeze. Thaw overnight in the refrigerator before packing.
To prevent soggy tortillas, place cheese directly on the tortilla first, creating a moisture barrier. Keep wet ingredients like salsa or guacamole in separate containers.
For younger children, consider making quarter-sized burritos or cutting them into bite-sized pinwheels.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 23gFat: 16gSaturated Fat: 5gSodium: 580mgFiber: 6gSugar: 3g
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