Chicken And Rice Wraps Recipes

RICE AND CHICKEN WRAPS

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.

MEXICAN CHICKEN AND RICE WRAPS

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.

BUFFALO OR BARBEQUE CHICKEN AND RICE WRAPS

Steps:

• Cook rice according to package directions.
• Combine shredded chicken and buffalo sauce in a bowl.
• Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.
• Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.
• Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)
• Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.

CHICKEN & RICE WRAPS

Steps:

• 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.

EASY CHICKEN & RICE WRAPS BY RICE-A-RONI RECIPE - (4.4/5)

Steps:

• 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.