Rice and Chicken Wraps
|Skinless boneless chicken tenderloins||8|
|Water||2 Cup (32 tbs)|
|Long grain and wild rice||6 Ounce (1 box, UNCLE BEN'S Brand Fast Cooking)|
|Reduced fat ranch salad dressing||1⁄2 Cup (8 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|10 inch flour tortillas||8|
1 Spray a large skillet with nonstick cooking spray.
2 Add in the chicken and cook over medium-high heat for 10 to 12 minutes or until lightly browned on both sides.
3 Add in water, rice and contents of seasoning packet.
4 Bring to a boil.
5 Cover and lower the heat.
6 Simmer for 5 minutes or until the chicken is no longer pink in center and liquid is absorbed.
7 Stir in the salad dressing.
8 Down the center of each tortilla, spoon the rice mixture evenly and top with lettuce.
9 Carefully fold in both sides of tortillas.
10 Gently roll up the tortilla tightly from the bottom, keeping the filling firmly packed.
11 Diagonally slice each wrap into 2 pieces and serve.