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Add chicken breasts to a slow cooker. Sprinkle with taco seasoning, lime juice, and a pinch of salt. Pour the green enchilada sauce over the top, then add the minced garlic.
Cover and cook on low for 2–3 hours, until the chicken is tender and shreds easily.
Shred the chicken directly in the slow cooker. Stir in the cooked rice, diced tomatoes, jalapeño, onions, cilantro, and lime juice.
Fold in the Greek yogurt, cheddar, and mozzarella until the filling is creamy and well combined.
Spoon the filling into the center of each tortilla. Roll them up tightly, folding in the sides as you go. Wrap each burrito in parchment paper or foil, and place them into a freezer bag or container.
Freeze: Store in the freezer for up to 3 months.