Whenever we have Tacos for dinner and since it’s a pretty big meal (time wise) to prepare (tacos, rice, beans, cilantro, onions, limes, salsa verde) I always make a bit extra so that I can have a few burritos on hand for quick and easy dinners and lunches. Since Ruben is left to fend for himself a few nights out of the week, this helps out a lot. They also freeze nicely.
About 1-2 days after our meal I chop up all the remaining meat and heat up some large flour tortillas and break out all the fixings and stuff away. You can do different types for the picky eaters, or just do them all the same, like I do. Roll them in foil, put in a ziploc and that’s it!