CHICKEN & RICE WRAPS

Chicken & Rice Wraps image

Provided by Nancy Allen

Time 40m

Number Of Ingredients 8

1 6.8 oz package rice a roni, spanish rice
2 Tbsp margarine or butter
1 16 oz. jar salsa (your favorite)
12 oz boneless skinless chicken breasts, cut into thin strips (about 3 breasts)
1 c canned black beans, drained and rinsed
1 c frozen or canned corn, drained
8 ( 6inch ) flour tortillas, warmed
optional- shredded chedder and sour cream

Steps:

1. In a large skillet over medium high heat, saute the rice vermicelli mix (dry rice from box) with margarine until vermicelli is golden brown.
2. Slowly stir in 2 cups water, salsa, chicken and special seasonings (from rice box) and bring to a boil. Reduce heat to low, cover and simmer 15 to 20 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.
4. Warm tortillas-wrap them in aluminum foil and bake in a 350 oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.