Chicken & Rice Wraps

1
Nancy Allen

By
@mawmawnan

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

Rating:
★★★★★ 1 vote
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

How to Make Chicken & Rice Wraps

Step-by-Step

  • 1In a large skillet over medium high heat, saute the rice vermicelli mix (dry rice from box) with margarine until vermicelli is golden brown.
  • 2Slowly 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.
  • 3Stir in beans and corn, let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.
  • 4Warm 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.

Printable Recipe Card

About Chicken & Rice Wraps

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