chicken taco veggie skillet wrap

Name: Chicken Taco Veggie Skillet Wrap
Prep time: 15 min
Cook time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 pound(s) chicke breasts- cut into bite sized pieces; 1 package(s) taco seasoning; 1 medium yellow squash-diced; 1 medium zucchini-diced; 1-1/2 cup(s) rice; 1-1/2 cup(s) shredded cheese; 2 cup(s) beef broth; tortillas

11 Pinches 1 Photo

Denise Miles

Auburn, AL

Updated on Mar 12, 2020

I can't stop making up Delicious Meals. This one I just made up because I made it from all the things I like. My husband and I wrapped it up in a tortilla. We added a little sour cream. So filling too.

Rate

prep time 15 Min

cook time 20 Min

method Pan Fry

yield 8 serving(s)

Ingredients

2 pounds chicke breasts- cut into bite sized pieces
1 package taco seasoning
1 medium yellow squash-diced
1 medium zucchini-diced
1-1/2 cup rice
1-1/2 cup shredded cheese
2 cups beef broth
tortillas

How To Make chicken taco veggie skillet wrap

Step 1

In a deep skillet, cook chicken until no longer pink. Add in taco packet. Cut zucchini and squash into bite size pieces. Saute' until crisp tender.

Step 2

Add in a half a pint of cherry tomatoes. They'll cook down, so don't worry about it.
Step 3

Add Rice and stir to combined. Add in Beef or chicken Broth. ( I only had beef, so I used it instead.) Stir again.
Step 4

Cover and bring to a boil, the reduce to a slow simmer for 20-22 min. until all liquid has absorbed. Fluff up the rice.
Step 5

Sprinkle with cheese. Replace the lid to melt cheese. You can do two choices: Wrap in a tortilla or serve plain in a bowl.
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

Comment & Reviews

Just A Pinch Sweepstakes