These Grilled Chipotle Veggie Burritos are filled with smoky grilled vegetables, fluffy rice, and a creamy chipotle yogurt sauce. A simple, vegetarian meal-prep recipe perfect for quick lunches or weeknight dinners.
Meal prepping sounds fantastic in theory, and when it works it saves so much time and mental energy during the week. I try to prep regularly but don’t always find the uninterrupted block of time it takes. Still, the payoff is worth it: breakfasts, lunches and dinners become grab-and-go when recipes freeze and reheat well.
These Grilled Chipotle Veggie Burritos are my latest effort to streamline lunches. I grilled a big batch of vegetables, cooked rice, whipped up an easy chipotle yogurt sauce, and rolled everything into large tortillas. We ate a couple right away and froze the rest for ready-made lunches later in the week. The burritos thaw and heat up fast, making this an ideal meal prep option.
These turned out delicious. For freezing, I wrapped each burrito in plastic wrap, then placed them in a freezer bag. To reheat, remove the plastic, wrap the burrito in a paper towel, and microwave for about 60 seconds—add 20–30 seconds if still cold in the middle. It makes lunch prep almost effortless.
The key to these burritos is the chipotle yogurt sauce — it brings creaminess and smoky heat that ties the grilled veggies and rice together. Below is the full recipe with ingredients and step-by-step instructions so you can make a large batch and enjoy easy meals all week.
Grilled Chipotle Veggie Burritos
Course: Main Course
Servings: 12 burritos
Author: Taylor Ellingson
Ingredients
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 (or grill whole cobs and cut kernels afterward)
- 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 in adobo sauce (adjust for desired heat)
- Juice from 1 lime
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 12 large tortillas
Instructions
- Combine the brown Jasmine rice and vegetable broth in a medium pot and cook according to the rice package directions until tender and fluffy.
- While the rice cooks, place the diced zucchini, sliced red onion, sliced red bell pepper, corn kernels, and sliced mushrooms in a large bowl.
- Drizzle the vegetables with olive oil, season with salt and pepper, and toss to combine.
- Transfer the vegetables to a large grill pan or wrap them in foil if you don’t have a grill pan. Grill over medium heat for 10–15 minutes, stirring often, until vegetables are softened and slightly charred. If grilling whole corn cobs, brush with a little olive oil, season, and grill for about 10 minutes, rotating occasionally, then cut off the kernels.
- Remove the veggies from the grill and let them cool slightly.
- Make the chipotle sauce by combining Greek yogurt, mayonnaise, chipotles in adobo, lime juice, cumin, chili powder, garlic powder, and salt in a food processor or blender. Pulse until smooth and well combined. Taste and adjust seasoning or heat level as needed.
- To assemble each burrito, place about 1/3 cup of cooked rice and 1/3 cup of grilled vegetables in the center of a large tortilla. Spoon a couple tablespoons of chipotle sauce over the filling and roll up tightly.
- If serving immediately, enjoy while warm. To freeze for meal prep, wrap each burrito tightly in plastic wrap, place wrapped burritos in a large freezer bag, label, and freeze.
- To reheat from frozen, remove plastic wrap, wrap the burrito in a paper towel, and microwave for about 60 seconds. If the center is still cold, microwave an additional 20–30 seconds. Let cool slightly before eating.
Note: The chipotle yogurt sauce is what gives these burritos their signature flavor. Adjust the number of chipotles based on how spicy you like your food. These burritos freeze and reheat very well, making them a reliable option for weekly meal prep.
Happy meal prepping! If you try this recipe, feel free to share your experience or tag the recipe on social media using the handle @greensnchocolate.
