Pat chicken dry and season with salt and pepper. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken. Set slow cooker to 4 hours on high (or Instant Pot for 18 minutes). Shred and set aside.

Place all ingredients in your instant pot. Secure the lid and using the "MANUAL" setting, set the Instant Pot to 5 minutes on high pressure.

Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes. Turn the valve to release the remaining pressure after 10 minutes. Slowly take off the lid and fluff with a fork. Taste and adjust seasoning as desired. *If you do not have an Instant Pot, check below for stove-top directions!

Heat oil in medium skillet over medium heat, and add beef, spices, and salsa. Sauté until all of the meat is cooked and no pink remains. Taste and adjust seasoning as desired.

Add oil to a medium skillet over medium-high heat. Once oil is hot, add in peppers, onions, salt and pepper. Let cook until peppers are soft and onions are translucent. Set aside in a bowl until ready to assemble.

Place rice on the desired tortilla. Add either chicken or taco meat and any other add-ins you want!

Fold in the sides, and then roll.

Either serve right away or wrap individually in plastic wrap or aluminum foil tightly. Let freeze individually on a sheet tray, and once frozen place in a bag for long term storage, up to 3 months. These will keep in the freezer for up to 2 months!

Microwave: To reheat your frozen burritos, unwrap them and place them seam side down on a microwave-safe plate. Microwave for 2-4 minutes or until they’re heated all the way through.

Oven or Toaster: Alternatively, place the burritos in a toaster oven and bake at 375ºF for 20 minutes or until heated all the way through.

Air Fryer: Preheat your Air Fryer to 400°F. Place frozen burritos into the air fryer. Air Fry for 15 minutes, flipp every 5 minutes.Gently transfer to a plate, top with your favorite toppings and enjoy!