CHICKEN RICE WRAP RECIPES RECIPES

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RICE AND CHICKEN WRAPS RECIPE - FOOD.COM



Rice and Chicken Wraps Recipe - Food.com image

Make and share this Rice and Chicken Wraps recipe from Food.com.

Total Time 24 minutes

Prep Time 2 minutes

Cook Time 22 minutes

Yield 4-8 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts, cut into strips
2 cups water
1 (8 7/8 ounce) box uncle ben's fast cooking recipe long grain and wild rice blend
1/2 cup ranch salad dressing
1 cup shredded lettuce
80 inches flour tortillas (warmed on stove OR stacked 8-12 at a time, covered with plastic wrap and microwaved on HIGH 40 secon)

Steps:

  • Spray large skillet with nonstick cooking spray.
  • Add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides Add water, rice and contents of seasoning packet, bring to a boil.
  • Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
  • Stir in salad dressing.
  • Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
  • Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
  • Slice each wrap diagonally in half.

Nutrition Facts : Calories 717.9, FatContent 29.3, SaturatedFatContent 5.7, CholesterolContent 85.4, SodiumContent 1361.6, CarbohydrateContent 74.2, FiberContent 4.7, SugarContent 3.5, ProteinContent 37.1

MEXICAN CHICKEN AND RICE WRAPS RECIPE - FOOD.COM



Mexican Chicken and Rice Wraps Recipe - Food.com image

This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8 wraps

Number Of Ingredients 9

2 boneless skinless chicken breasts, shredded
2 (1 1/4 ounce) packets taco seasoning
1 cup rice, prepared as per package directions
1 cup frozen corn
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup picante sauce (thick and chunky works best, but you can use whatever you like)
2 cups shredded cheddar cheese
8 large tortillas (I like the jalepeno and cheddar ones)

Steps:

  • In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
  • In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
  • As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.

Nutrition Facts : Calories 586.3, FatContent 17.4, SaturatedFatContent 4.9, CholesterolContent 27.2, SodiumContent 954.2, CarbohydrateContent 87.3, FiberContent 4.6, SugarContent 3.6, ProteinContent 19.3

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