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Chicken & Bean Burrito Wraps

Serves 6 (1 wrap)

35 min prep/cook

Ingredient allergen flags: Wheat

Check actual labels and cross-contact. Allergen guidance and swaps

A consistent wrap portion makes batch packing straightforward for several school or practice days.

AI-generated illustration of Chicken & Bean Burrito Wraps, showing the base recipe

Ingredients

  • 1 1/2 lb (680 g) raw boneless chicken breast
  • 2 cans beans, drained/rinsed (510 g total)
  • 1 cup (165 g) frozen corn
  • 6 whole-wheat tortillas (45 g each)
  • 1 cup (260 g) salsa
  • 1 Tbsp (13.5 g) olive oil
  • 2 tsp (5.4 g) chili powder

Method

  1. Cut chicken into 1-inch pieces on a separate board. Heat oil in a skillet; cook chicken with chili powder, stirring, 8-12 minutes to 165°F.
  2. Heat beans and corn according to package directions. Season with salt and pepper to taste. Divide chicken, beans, corn and salsa among 6 tortillas; roll tightly.
  3. Serve hot or cool promptly in shallow containers before cold packing.

Allergy / dietary substitutions

Wheat: use labeled wheat-free tortillas or serve the filling in a bowl. Check salsa and packaged ingredients. Lentils can replace chicken if preferred.

Training-day additions

Pack fruit and extra bread if the wrap is not enough.

Store / pack

Refrigerate promptly; use within 3 days. Pack at 40°F or colder with two ice sources (Keep good food safe).

Freeze 2 months · assembled wraps

Chill promptly in shallow containers; freeze airtight today at 0°F. Pack 1, 2 or 4 servings per container. Thaw in the fridge, never on the counter. Reheat covered, turning and resting, until all filling reaches 165°F.

November 2026 example: Chicken & Bean Burrito Wraps — BB 01-27

Two months favors tortilla texture rather than the longer upper limit for cooked poultry.

Approximate nutrition / serving

450 kcal · Protein 39 g · Carbohydrate 50 g · Fat 10 g

Approximate per serving of the specified base recipe. Add-ons and substitutions are excluded; see How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw ingredients from ready-to-eat foods. Check ingredient labels for allergens. See Keep good food safe.

Tortillas may add soy, milk or other allergens beyond wheat.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 1 1/2 lb (680 g) raw boneless chicken breast — USDA SR Legacy FDC 171077; 680 edible g
  • 2 cans beans, drained/rinsed (510 g total) — USDA SR Legacy FDC 173735; 510 edible g
  • 1 cup (165 g) frozen corn — USDA SR Legacy FDC 168398; 165 edible g
  • 6 whole-wheat tortillas (45 g each) — USDA SR Legacy FDC 174081; 270 edible g
  • 1 cup (260 g) salsa — USDA SR Legacy FDC 174524; 260 edible g
  • 1 Tbsp (13.5 g) olive oil — USDA SR Legacy FDC 171413; 13.5 edible g
  • 2 tsp (5.4 g) chili powder — USDA SR Legacy FDC 171319; 5.4 edible g
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