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chicken & rice wraps

(1 rating)
mawmawnan avatar
Recipe by
Nancy Allen
@mawmawnan
Wentzville, MO

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

(1 rating)
yield serving(s)
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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