Real Recipes From Real Home Cooks ®

chicken taco veggie skillet wrap

Recipe by
Denise Miles
Auburn, AL

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.

yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For chicken taco veggie skillet wrap

  • 2 lb
    chicke breasts- cut into bite sized pieces
  • 1 pkg
    taco seasoning
  • 1 md
    yellow squash-diced
  • 1 md
  • 1-1/2 c
  • 1-1/2 c
    shredded cheese
  • 2 c
    beef broth
  • tortillas

How To Make chicken taco veggie skillet wrap

  • 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.
  • 2
    Add in a half a pint of cherry tomatoes. They'll cook down, so don't worry about it.
  • 3
    Add Rice and stir to combined. Add in Beef or chicken Broth. ( I only had beef, so I used it instead.) Stir again.
  • 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.
  • 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.