I used to walk the freezer aisle in envy of all of those perfectly engineered frozen burritos. How did they managed to get everything in there in so it doesn't overcook when reheated? And sealed in with just a thin plastic wrapper? Well, I dare say I've conquered it. A number of tips will help you create your own fresh freezer fare, too!
• Proper freezing: I freeze wraps using three freezing tools. First, I wrap in aluminum foil, being sure to use a piece that fully makes it around the whole package. Then, I cover that layer in plastic wrap. Then, to keep the wraps organized in my freezer and totally ensure they're kept away from freezer air, I put the wraps in a heavy duty plastic bag. Yes, lots of waste here, but skipping a step or two usually means a stale tasting end product and probably wasted food. 
• Key Ingredients: When making wraps to reheat, I find that they need at least a little cheese, especially if they're filled with vegetables. It just makes them worth heating, in my book. More important than the ingredients to include is the ingredients to leave out. First rule of freezing: if it didn't taste that good to begin with, it's not worth freezing. Some of the fresh vegetables you might include in a salad wrap, for example, make terrible freezing choices: fresh tomato slices, lettuce, cucumbers, etc. Don't count on anything cooking in the reheating process — plan to cook everything the first time, prior to freezing. Roasted vegetables are great for this, as are roasted meats with plenty of moisture still left in them (forget that thin sliced deli meat and go for shredded braised beef or chicken).
• Reheating Gently: Let your wraps thaw in the refrigerator overnight or at least for a few hours before reheating. Microwave for 30 second intervals, turning as you go, and check that the wrap doesn't have a secretly still chill center. If you cut into it and the cheese isn't melted (another reason to use cheese!), keep heating. I heat mine in the toaster oven in the foil wrapping for 10 minutes, and another few minutes unwrapped to toast the outside.
What are your favorite wraps to freeze?
Related: Lunch Recipe: Roasted Sweet Potato Wraps with Caramelized Onions and Pesto
(Images: Stephanie Barlow)
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I always love doing breakfast wraps - some ground homemade turkey sausage, eggs, cheese, breakfast potatoes, etc. They freeze like a dream and reheat just as easily.
I've found mushrooms do not reheat well and are not as tasty on the second go round. Maybe that's just me, though.
Thanks for the great tips! I am loving my freezer this year for keeping me going when I don't feel like cooking. It would be great to see a single post on what particular foods do/do not freeze well. Roasted veggies - are these limited to hardier vegetables like root veggies, cauliflower, etc?
I find that Glad Press-N-Seal does a great job of keeping freezer burritos fresh without needing to add an aluminum foil layer. I also pack them in the now-empty resealable flour tortilla bag before stashing in the freezer!
I just tried this last week with leftover channa masala and rice and it worked out amazingly!
I also do what lisatee does-just used the leftover tortilla bag.
I wrapped in aluminum, put into bag, thawed overnight in fridge (it was mostly still frozen almost 24 hours later) then cooked like I do my Annie's burritos-loosely wrapped in paper towel, 2 minutes, flip, 1.5 minutes. Then re-wrapped in the foil to take it to go to watch my nephews hockey game. Brilliant. I will always make extra servings of everything for lunches, but now I know I can wrap a lot of things to put into the freezer for to-go or last-minute meals!
Great idea Lisatee!
Does anyone have recommendations for the best wraps to use? Preferably vegan. I always see different types in the stores but they're a bit expensive to try and find out they're not tasty!
after finding a link to freezer burritos on the site a while ago, i ended up stocking my freezer with 12 burritos! i only used aluminum foil, and months later, they've held up fine. my only issue with doing this again (only 2 more burritos left) is that i have yet to master the re-heating technique. thawing in the fridge, par-cooking in the microwave, and finishing up on a medium-low grill pan on the stove yields very mixed results - sometimes it's piping hot and other times the middle is still frozen! i think, though, i might try again with the toaster oven method - i hate using the microwave only because i like my wraps to be crispy instead of soggy.
I do it the reverse way -- plastic first, then foil. I wonder if it makes a difference?
I make them for lunch at work, so I just leave them on my desk or in my bag until lunchtime, til the chill is off and they're mostly un-frozen. When it's time to eat, I put a slightly damp paper towel over it and nuke it in our underpowered office microwave til things are warm. Works like a charm! It's hard to microwave a burrito that's frozen solid, but it's super easy to microwave one that's roughly fridge temperature.
What about using hand pump vacuum bags? You can reuse them and so they are less expensive and generate less waste.
My favorite hand pies that are great even after freezing:
http://smultronsoul.blogspot.com/2012/03/spelt-hand-pies.html
I've been using parchment paper sheets to wrap burritos to freeze lately. After freezing on a cookie sheet, I put them in a Ziploc bag. You can microwave in the parchment and hold in some moisture. Maybe not as effective as foil and plastic for long-term storage, but still great for a few weeks.
I've never thought to make my own frozen burritos! What a wonderful idea! The burrito in the picture looks so yummy!!! Could you possibly share with us what you used for filling? Can't wait to try it!
I do this often and wrap in parchment with good results. I usually throw a cut of pork/beef/chicken in the slow cooker with various seasonings, shred it up, use the remaining juices for cooking rice (after skimming the fat of course), and then add whatever else tickles my fancy to the burritos. It's so much cheaper, healthier, and more delicious than any store-bought burrito.
I would agree with the mushrooms. It would almost be better to put them in raw, because by the time they freeze, then thaw, they would be limp and spongy when you reheat them thus possibly soaking up moisture and juices around them in the burrito making it tastier.
When cooked then added to burrito, froze, thawed and reheated they tend to be tougher as well as chewy and nasty taking on no more taste from the burrito.