Chicken Taco Veggie Skillet Wrap

Denise Miles


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.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Pan Fry


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

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.

Printable Recipe Card

About Chicken Taco Veggie Skillet Wrap

Course/Dish: Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican

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