BUFFALO OR BARBEQUE CHICKEN AND RICE WRAPS
Pre-cooked shredded chicken and Uncle Ben's® Ready Rice® Whole Grain Brown combine with basic pantry ingredients that most of us have on hand to create a super quick, easy, and healthy kid-friendly wrap that even the pickiest of eaters will love.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 10m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 402 calories, Carbohydrate 62.6 g, Cholesterol 45 mg, Fat 10.8 g, Fiber 4.9 g, Protein 20.1 g, SaturatedFat 4.8 g, Sodium 1474.9 mg, Sugar 6.7 g
RICE AND CHICKEN WRAPS
Make and share this Rice and Chicken Wraps recipe from Food.com.
Provided by Donna
Categories Lunch/Snacks
Time 24m
Yield 4-8 serving(s)
Number Of Ingredients 6
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.
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MEXICAN CHICKEN & RICE WRAPS - JULIA'S CUISINE
From juliascuisine.com
Cuisine Mexican, North American, Tex MexTotal Time 55 minsCategory Lunch, Main CourseCalories 381 per serving
- In a large skillet set over medium heat, add one tablespoon of the olive oil and garlic. Stir for a minute and add the onions. Cook for a further 5 minutes, stirring occasionally. Add the tomatoes, cumin & chili flakes and stir, cook a further 5 minutes. Add the chicken and stir really well. Leave for just about 2-3 minutes or until the chicken is just starting to brown on the outside. Push the chicken and veggies to the side of the pan and add remaining olive oil. Then add rice and stir really well for about a minute. Add all the stock at once and give a quick stir. Reduce heat to low, cover and leave to cook for about 15 minutes or until rice is cooked. Remove from heat and fluff with a fork. Leave to cool.
- Lay out the tortilla wraps. Spoon the chicken and rice mixture down the center of each wrap. Top with cheese, lettuce, tomatoes, spring onions and Greek yogurt. Fold the end in and then tightly roll them up. Wrap in plastic wrap and refrigerate for one hour to overnight.
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