Easy Chicken and Rice Wraps

(59 Ratings)


  • 2 tablespoons margarine, butter or spread with no trans fat
  • 1 (6.8-ounce) package RICE-A-RONIĀ® Spanish Rice
  • 1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
  • 12 ounces boneless, skinless chicken breast, cut into thin strips (about 3 breasts)
  • 1 cup canned black or red kidney beans, drained and rinsed
  • 1 cup frozen or canned corn, drained
  • 8 (6-inch) flour tortillas, warmed
  • Shredded cheddar cheese, optional
  • Sour cream, optional

Preparation Steps

  1. In large skillet, over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown.
  2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
  3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.