Chicken & Rice Wraps

Nancy Allen

By
@mawmawnan

These wraps are very easy to put together and they taste great and are so filling.


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Comments:

Serves:

makes 4 servings

Prep:

10 Min

Cook:

30 Min

Method:

Pan Fry

Ingredients

1
6.8 oz package rice a roni, spanish rice
2 Tbsp
margarine or butter
1
16 oz. jar salsa (your favorite)
12 oz
boneless skinless chicken breasts, cut into thin strips (about 3 breasts)
1 c
canned black beans, drained and rinsed
1 c
frozen or canned corn, drained
8
( 6inch ) flour tortillas, warmed
optional- shredded chedder and sour cream

Directions Step-By-Step

1
In a large skillet over medium high heat, saute the rice vermicelli mix (dry rice from box) with margarine until vermicelli is golden brown.
2
Slowly stir in 2 cups water, salsa, chicken and special seasonings (from rice box) and bring to a boil. Reduce heat to low, cover and simmer 15 to 20 or until rice is tender and chicken is no longer pink inside.
3
Stir in beans and corn, let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.
4
Warm tortillas-wrap them in aluminum foil and bake in a 350 oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.

About this Recipe

Course/Dish: Chicken, Sandwiches
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy