"Create a foil-wrapped, moving-night dinner called Bye Bye Baby Moving-Day Burritos, inspired by Taylor Swift’s ‘Bye Bye Baby.’ Vibe: bittersweet goodbye, cardboard boxes, keys on the counter—warm, simple, packable.Core: 10–12 inch flour tortillas; cilantro–lime rice (rice, lime zest/juice, cilantro, salt); black beans (warmed with cumin + pinch salt); sweet corn; shredded rotisserie chicken or chipotle-lime tofu; shredded cheddar or Monterey Jack; pico de gallo; optional avocado; a little sour cream or Greek yogurt; romaine for crunch.Seasoning (quick skillet): chili powder, smoked paprika, garlic powder, salt/pepper; splash lime.Method: cook rice; toss with lime + cilantro. Warm beans and corn. Toss chicken (or tofu) with spices in a hot skillet 2–3 min. Warm tortillas. Build: tortilla → rice → beans/corn → protein → cheese → pico → avocado → dollop cream → romaine. Fold sides in, roll tight; wrap in foil. Pan-sear seam-side down 1–2 min or bake wrapped at 350°F for 8–10 min to melt.Serve: hand-held, still in foil (one end peeled back, like ‘packing tape’); lime wedges + extra pico.Include: yield 4; total time ~35 min; exact amounts; step-by-step rolling cues; make-ahead + freezer notes (wrap in foil, label, reheat oven/toaster oven; microwave with damp towel); portable lunch tip.Swaps: gluten-free (GF tortillas or make bowls), dairy-free (skip cheese/cream), vegetarian/vegan (tofu), low-carb bowl option.Plating: shiny foil ‘goodbyes’ with warm steam and salsa reds—comfort you can carry"