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(Kellie’s Note: I found this recipe online years ago. I love chicken and rice wraps for their simplicity and huge yield (66 wraps!). My children, ages 3 to 14, give this recipe high marks.  I wish I knew who to give credit to but I long sense lost the web address.)

1 lb boneless skinless chicken breast, cooked and shredded, 2 cups water,1 cup mild salsa,1 package taco seasoning mix, 2 cups uncooked instant rice, 8 oz shredded cheddar cheese, 8-12 flour tortillas. (I use 66 small tortillas)
In a skillet or saucepan combine chicken, water, salsa, and seasonings. Bring to a boil. Add rice. Simmer on low for 5 minutes. Spoon mixture into center of tortillas, sprinkle with cheese and wrap.

To freeze: wrap each folded tortilla in aluminum foil and place in a 1 gallon freezer bag.

To serve: Reheat in oven for 10 minutes or until heated through.
Great as a snack, lunch, or dinner when served with salad. Additional tip: if you get tired of making wraps, fill a casserole dish and sprinkle with cheese and it’s a great casserole.

About Kellie Renfroe

Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.

Encouraged? Share this post...

Kellie Renfroe

Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.

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