Make Ahead Wraps Oamc
Say goodbye to weekday meal stress with these Make Ahead Wraps OAMC (Once-A-Month Cooking), a freezer-friendly meal prep solution that's as convenient as it is delicious. Featuring tender shredded chicken, fluffy rice or quinoa, black beans, fresh spinach, and melty cheddar or Monterey Jack cheese, all wrapped up in a flour or whole wheat tortilla, these hearty wraps are customizable comfort food at its best. A tangy, creamy salsa sauce adds the perfect burst of flavor, while a quick pan-sear ensures a satisfying and crisp texture. Perfect for busy families, these wraps can be made in advance, frozen for up to three months, and reheated for a quick, wholesome lunch or dinner. Whether you’re planning meals ahead for the week or prepping for a grab-and-go lifestyle, these versatile and freezer-friendly wraps will make your mealtime routine a breeze.
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Recipe Information
Ingredients
- 8 pieces Large tortillas (flour or whole wheat)
- 2 cups Cooked chicken breast, shredded or diced
- 1.5 cups Cooked rice or quinoa
- 1 cup Shredded cheddar or Monterey Jack cheese
- 2 cups Fresh spinach
- 0.5 cup Sour cream or Greek yogurt
- 0.5 cup Salsa
- 1 cup Black beans, drained and rinsed
- 1 tablespoon Vegetable oil or cooking spray
Instructions
Prepare all ingredients and set up your workstation: shred the chicken, cook the rice or quinoa, grate the cheese, rinse the black beans, and wash and dry the spinach.
In a small bowl, mix the sour cream or Greek yogurt with the salsa to create a creamy sauce.
Lay a tortilla flat on a clean surface. Spread about 1 tablespoon of the sour cream-salsa mixture onto the center of the tortilla.
Layer about 1/4 cup of cooked chicken, 2 tablespoons of cooked rice or quinoa, 1-2 tablespoons of shredded cheese, a small handful of spinach leaves, and 2 tablespoons of black beans on top of the sauce.
Fold the sides of the tortilla inward (to hold the filling in place), then roll it tightly from the bottom to create a burrito-style wrap. Repeat with the remaining tortillas and fillings.
Optional: To ensure the wraps hold their shape and stay sealed, lightly brush the edges with water and press gently to seal.
Heat a large skillet over medium heat and lightly grease with vegetable oil or cooking spray. Working in batches if needed, place the wraps seam-side down in the skillet. Cook for 2-3 minutes per side until nicely browned and slightly crisp.
Allow the wraps to cool completely before wrapping them individually in aluminum foil or plastic wrap.
Place the wrapped tortillas into a freezer-safe container or zip-top bag for long-term storage. Label with the date and freeze for up to 3 months.
To serve, remove a wrap from the freezer and thaw in the refrigerator overnight or microwave for 1-2 minutes until heated through. If desired, re-crisp the wrap in a skillet or oven before enjoying.
Nutrition Facts
Calories |
3884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 5662 mg | 246% | |
| Total Carbohydrate | 409.1 g | 149% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 17.9 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1677 mg | 129% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3218 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
