Meal Prep. Are you into it? Do you do it every week diligently or TRY to do it every week? I’m in the “try” camp, as I love the idea of meal planning and prepping, but sometimes (okay, all the time) it’s hard to find a good chunk of time to devote to planning and prepping meals.
My meal prep idol is definitely Lindsey from The Lean Green Bean. Have you guys ever seen her meal preps on Sunday nights on Instagram?! They are insane. She gets so much done in just a couple hours of time and I’m sure it makes the rest of the week a breeze. And she has two kids. So really, I have no excuse.
The payoff is having to put zero thought into meals throughout the week. Like, instead of having to struggle through making a piece of toast for breakfast before the effects of coffee kick in, you just heat up a bowl of baked oatmeal. Or, instead of having to actually assemble a healthy salad or sandwich for lunch, you just nuke your veggie burrito.
In an effort to step up my meal prepping game, I came up with these Grilled Chipotle Veggie Burritos. Basically, I grilled a ton of veggies, made a super easy and delicious chipotle yogurt sauce for them and wrapped them all up in big tortillas. We ate a couple of them right away and then I froze the rest for easy lunches throughout the week. It’s a step in the right direction, right?!
They turned out super yummy and I can confirm they freeze and thaw out really well. I wrapped them in plastic wrap and then nuked one burrito at a time wrapped in paper towels for about 60 seconds. Which made my lunch prep approximately 60 seconds. Yeah….it was nice. Definitely motivation to keep up with at least weekly lunch meal prep!
While this recipe is super simple to do, the key component is the chipotle yogurt sauce. It’s what makes these Grilled CHIPOTLE Veggie Burritos, after all. I hope you love them as much as we do…happy meal prepping!
For the rice:
- 2 cups brown Jasmine rice uncooked
- 4 cups vegetable broth
For the veggies:
- 1 medium zucchini diced
- 1 red onion sliced
- 1 red bell pepper seeds removed and sliced
- 3 ears of corn kernels cut from the cob
- 8 ounces sliced mushrooms
- 3 tablespoons olive oil
- salt and pepper to taste
For the chipotle sauce:
- 1 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 chipotles en adobo sauce
- juice from 1 lime
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 12 large tortillas
- Combine rice and veggie broth in a medium pot and cook according to directions on rice package.
- Meanwhile, combine diced zucchini, red onion, red bell pepper, corn and mushrooms in a large bowl. *Note: You can also leave the corn on the cob and grill the entire cob, and cut the kernels off afterward. Just brush the corn with a little olive oil and season with salt and pepper, and grill for ~10 minutes, rotating 3 times.
- Drizzle with olive oil and season with salt and pepper, and toss to combine.
- Place veggies in a large grill pan (or wrap in foil if you don't have a grill pan).
- Cook over medium heat on your grill for 10-15 minutes, stirring often.
- Let cool.
- While veggies are cooling, make your chipotle sauce.
- Add Greek yogurt, mayo, chipotles en adobo sauce, lime juice, cumin, chili powder, garlic powder, and salt to food processor and pulse until pureed.
- To each tortilla, add ~1/3 cup rice, 1/3 cup veggies, and a couple tablespoons of chipotle sauce. Roll up.
- If eating immediately, enjoy!
- If prepping to freeze, wrap each burrito in plastic wrap.
- Place each plastic wrapped burrito in a large freezer plastic bag and label.
- To thaw: remove burrito from plastic wrap and wrap in paper towel.
- Microwave for 60 seconds. If still frozen in the middle, microwave for another 20-30 seconds.