chicken & rice wraps
These wraps are very easy to put together and they taste great and are so filling.
prep time
10 Min
cook time
30 Min
method
Pan Fry
yield
makes 4 servings
Ingredients
- 1 - 6.8 oz package rice a roni, spanish rice
- 2 tablespoons margarine or butter
- 1 - 16 oz. jar salsa (your favorite)
- 12 ounces boneless skinless chicken breasts, cut into thin strips (about 3 breasts)
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 8 - ( 6inch ) flour tortillas, warmed
- - optional- shredded chedder and sour cream
How To Make chicken & rice wraps
-
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.
-
Step 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.
-
Step 3Stir in beans and corn, let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Sandwiches
Tag:
#Quick & Easy
Ingredient:
Chicken
Method:
Pan Fry
Culture:
American
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