15 Minute Mexican Chicken Rice Wraps Food

15-MINUTE CHICKEN AND RICE DINNER RECIPE

15-Minute Chicken and Rice Dinner Recipe image

Bring a crowd-pleaser to the table quickly with this 15-Minute Chicken and Rice Dinner Recipe. This chicken and rice dinner recipe is a keeper.

Provided by My Food and Family

Categories Recipes

Time 15m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups water
1 cup TACO BELL® Thick & Chunky Salsa
2 cups instant white rice, uncooked
1 can (8 oz.) whole kernel corn, drained
1 cup KRAFT Shredded Cheddar Cheese

Steps:

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through.
Remove chicken from skillet; cover to keep warm. Add water and salsa to skillet; stir until well blended. Bring to boil.
Stir in rice and corn. Top with chicken; sprinkle with cheese. Reduce heat to low; cover. Cook 5 min. or until rice is tender.

Nutrition Facts : Calories 460, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 760 mg, Carbohydrate 52 g, Fiber 5 g, Sugar 3 g, Protein 27 g

MEXICAN CHICKEN AND RICE WRAPS

Mexican Chicken and Rice Wraps image

This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.

Provided by beyond.blond

Categories Chicken Breast

Time 30m

Yield 8 wraps

Number Of Ingredients 9

Ingredients

2 boneless skinless chicken breasts, shredded
2 (1 1/4 ounce) packets taco seasoning
1 cup rice, prepared as per package directions
1 cup frozen corn
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup picante sauce (thick and chunky works best, but you can use whatever you like)
2 cups shredded cheddar cheese
8 large tortillas (I like the jalepeno and cheddar ones)

Steps:

In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.

15 MINUTE CHILI AND RICE WRAPS

15 minute Chili and Rice Wraps image

Make and share this 15 minute Chili and Rice Wraps recipe from Food.com.

Provided by Lightly Toasted

Categories Mexican

Time 7m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can chili with beans
1/2 cup water
1 cup white minute rice (uncooked)
4 flour tortillas
shredded cheese
sour cream

Steps:

Bring chili and water to boil in medium saucepan.
Stir in rice.
Cover.
Cook over low heat for 5 minutes.
Spoon approx 1/2 cup chili mixture onto each tortilla.
Top with cheese and sour cream, and fold up.

15 MINUTE MEXICAN CHICKEN & RICE WRAPS

15 Minute Mexican Chicken & Rice Wraps image

Categories Rice Dinner

Number Of Ingredients 7

Ingredients

1 tablespoon oil
1 pound boneless, skinless chicken breasts, cut into strips
2 cups water
1 cup thick 'n chunky mild salsa
1 package (1 1/4 oz) taco seasoning mix
2 cups precooked long grain rice, uncooked
8 to 12 flour tortillas (6- to 8-inch)

Steps:

Heat oil in skillet. Add chicken and cook until lightly browned.
Add water, salsa, taco seasoning mix; stir. Heat to a boil.
Stir in 2 cups precooked long grain rice, uncooked; cover. Cook on low heat 5 minutes or until cooked through.
Spoon chicken mixture onto tortillas; top with shredded cheese, if desired. Fold up sides to enclose filling.

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