The name says it all...although, most burrito recipes can be adapted to freeze.
3 cups chicken, cooked and shredded
16 oz. jar salsa
14.5 oz can refried beans, fat free
4 oz. can green chilies, chopped and drained
1 package taco seasoning mix
12 wheat tortillas, warmed
16 oz. Monterrey Jack cheese, shredded
In a large skillet, combine the chicken, salsa, beans, chilies, seasoning, and water. Bring to a boil. Reduce the heat; simmer; uncovered for 5 minutes or until heated through. Spoon about 1/3 cup off-center on each tortilla; top with shredded cheese. Wrap tortillas. Wrap individually in foil. Freeze up to 2 months.
To serve from frozen:
Place the frozen foil packets on a baking sheet. Bake at 350 degrees for 50 minutes. Can also be served with ranch dressing if desired.