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Rice And Chicken Wraps

American.foodie's picture
Ingredients
  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
Directions

MAKING
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.

SERVING
11 Diagonally slice each wrap into 2 pieces and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Party
Cook Time: 
40 Minutes
Servings: 
4

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