Best Spanish Rice Wrap Sandwiches Recipes

Mexican Chicken and Rice Wraps image

Provided by beyond.blond

Time 30m

Yield 8 wraps

Number Of Ingredients 9

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.

Chicken & Rice Wraps image

Provided by Nancy Allen

Categories Sandwiches

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.

Easy Chicken & Rice Wraps by Rice-A-Roni Recipe - (4.4/5) image

Provided by pmhare

Number Of Ingredients 9

1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
2 tablespoons margarine or butter
16 ounces salsa**
12 ounces boneless, skinless chicken breasts, cut into thin strips
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 and sour cream, (optional)
Or, use 2 cups chopped fresh tomatoes or 1 (14-1/2-ounce) can tomatoes, undrained and chopped, if desired.

Steps:

1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. 2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; 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. Tip To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.

Rice and Chicken Wraps image

Provided by Donna

Time 24m

Yield 4-8 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts, cut into strips
2 cups water
1 (8 7/8 ounce) box uncle ben's fast cooking recipe long grain and wild rice blend
1/2 cup ranch salad dressing
1 cup shredded lettuce
80 inches flour tortillas (warmed on stove OR stacked 8-12 at a time, covered with plastic wrap and microwaved on HIGH 40 secon)

Steps:

Spray large skillet with nonstick cooking spray.
Add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides Add water, rice and contents of seasoning packet, bring to a boil.
Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
Stir in salad dressing.
Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
Slice each wrap diagonally in half.