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WRAP: Chicken & Rice Wraps

Source of Recipe

Rice-a-Roni


Recipe Introduction

Makes 4 wraps

List of Ingredients

1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
2 tablespoons margarine or butter
1 (16-ounce) jar salsa*
12 ounces boneless, skinless chicken breasts, cut into thin strips (about 3 breasts)
1 cup canned black or red kidney beans, drained and rinsed
1 cup frozen or canned corn, drained
8 (6-inch) flour tortillas, warmed
Shredded Cheddar cheese and sour cream (optional)

*Or, use 2 cups chopped fresh tomatoes or 1 (14-1/2-ounce) can tomatoes, undrained and chopped, if desired.



Recipe

1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.

2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes 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.


Tip To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.