(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.
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