Chicken & Rice Wraps

Nancy Allen


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


★★★★★ 1 vote

makes 4 servings
10 Min
30 Min
Pan Fry


Add to Grocery List

  • 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


  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.

Printable Recipe Card

About Chicken & Rice Wraps

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

Show 2 Comments & Reviews

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