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It’s easy to fall into a salads-and-sandwiches rut when we bring our lunches to work. But when we only have a few minutes to throw together a sack lunch, it’s hard to think of alternatives to the same-old, same-old like PB&J.
What makes this burrito recipe so great is that it’s just as quick to make as a sandwich, but it feels like a real takeout treat. The key is to pack the fresh ingredients separately and add them after re-heating the burrito so it has that fresh, crunchy quality you get in restaurant versions. If you’ve got a long morning commute, BUILT neoprene lunch totes are perfect for this type of meal. They keep food insulated for several hours, and they stretch to fit a few small containers at once without feeling too bulky.
It happens to be a great time to invest in one of their bags: BUILT is offering a 20% special discount on all of their lunch totes during this month. Just visit the BUILT website and use the discount code APT20.
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Lunch Box Burritos
Makes 1 burrito, but feel free to multiply as needed!
1 12” flour tortilla
1/2 cup shredded cheese, such as Monterey jack or cheddar
1/2 cup cooked brown or white rice (follow package directions or see how here)
1/2 cup canned black beans, drained and rinsed
1/4 cup frozen corn (defrosting not required)
1/2 cup leftover hamburger or chicken (optional)
Fresh toppings - pick 2-3 of the following and measure out 1/4 cup portions: shredded lettuce or cabbage, salsa, diced avocado, sliced radishes, shredded jicama, diced bell peppers, diced red onions
Lay a large piece of parchment paper on your counter and lay the tortilla on top. Sprinkle the cheddar cheese down the middle of the burrito and then layer the rice, black beans, corn, and meat (if using) on top of the cheese also down the middle. Fold the top and bottom flaps of the burrito over the fillings and then roll up the burrito from right to left. Wrap with the parchment so the burrito is completely sealed and secure with a piece of tape or loose rubber band.
Put the fresh toppings of your choice in a separate sealed container. If you’re making lunch the night before, refrigerate everything until morning. It’s also best to put your lunch in the fridge once you get to work—the vegetarian version of this recipe will be okay for a few hours at room temperature, but if you’re using meat, it needs to be refrigerated.
At lunchtime, unwrap your burrito and unroll it on top of the parchment. Microwave on high in 30 second bursts—wait about 3 seconds between each one—until the cheese is melted and the fillings are hot (about 1 minute total). Remove from the microwave and add the fresh toppings before rolling the burrito back up again.
• Packing Tip! Round out this midday meal with whole-grain crackers and a banana on the side.