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chicken & rice wraps

★★★★★ 1
mawmawnan avatar
a recipe by
Nancy Allen
@mawmawnan
Wentzville, MO

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

►
★★★★★ 1
serves makes 4 servings
prep time 10 Min
cook time 30 Min
method Pan Fry

Ingredients For chicken & rice wraps

  • 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.
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