CHICKEN VEGGIE WRAPS

Chicken Veggie Wraps image

"I gathered bits and pieces of things I like about Southwest cooking to come up with this economical recipe. Serve with a green salad and vinaigrette dressing for a refreshing meal." Kendra Katt - Albuquerque, New Mexico

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

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Ingredients

1-1/2 cups uncooked instant rice
1 medium tomato, chopped
2 cans (4 ounces each) chopped green chilies
7 tablespoons lime juice, divided
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
3 teaspoons canola oil, divided
1 large onion, halved and sliced
1 large green pepper, julienned
1 large sweet red pepper, julienned
3 garlic cloves, minced
1 tablespoon brown sugar
6 flour tortillas (8 inches), warmed

Steps:

Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice., Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. , In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining lime juice; heat through. , Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up.

Nutrition Facts : Calories 395 calories, Fat 8g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 646mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.