Full Burrito Box Recipe
Our Burrito Boxed Lunches make group meals easy! Choose a full or half burrito, each served with a fruit cup, corn tortilla chips, and guacamole on the side.
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Ingredients
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Burrito (full)
Fruit cup
Chips
Guacamole (side)
Method
Burrito (full)
- 1
Prepare fillings
If not already cooked, prepare proteins: shred cooked chicken or cook and season ground beef. Warm rice and beans; season with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine and adjusting to taste.
- 2
Warm tortillas
Heat a large nonstick skillet over medium heat. Brush each tortilla lightly with oil or butter (~1/4 tsp per tortilla). Warm tortillas one at a time for 15–20 seconds per side until pliable but not browned. Stack and keep covered with a clean towel to retain heat.
- 3
Assemble burritos
Lay a warm tortilla flat. In a line across the center, place 1/2 cup rice, 1/4 cup beans, 1/2 cup protein, 1/4 cup shredded cheese, 3/4 tbsp salsa, and 1 tbsp sour cream. Sprinkle 1/2 tbsp chopped cilantro and squeeze a little lime if desired. Fold sides in, then roll tightly from the bottom to enclose filling. Repeat for remaining tortillas to make 4 full burritos.
- 4
Fruit cup
- 5
Combine the bite-size mixed fruit in a bowl. Drizzle with 1 tablespoon lime juice and gently toss to coat. Divide into four portion cups (about 1 cup each) and chill until packing.
Chips
- 6
Portion 2 oz (about a small handful) of corn tortilla chips per boxed lunch (8 oz total for 4 boxes). Place chips in a separate paper pouch or container to keep them crisp.
Guacamole (side)
- 7
Halve and pit the avocados. Scoop flesh into a medium bowl and mash to desired texture. Stir in diced red onion, tomato, chopped cilantro, 2 tablespoons lime juice, 3/4 teaspoon salt, 1/4 tsp cumin (if using), and minced jalapeño (if using). Taste and adjust seasoning. Divide into four small containers (about 1/4 cup each), press plastic wrap on the surface to minimize browning, and refrigerate until packing.