Rice and Chicken Wraps

READY IN: 24mins
Recipe by Donna

We love these served with a little dish of extra ranch dressing--super easy!

Top Review by Michelle S.

YUMMY YUMMY YUMMY!!! This is to die for! So easy to make to! I am "wrap" challanged, so they didn't look the prettiest, but they tasted great! I did add some julienned red pepper and a little sliced green onion for texture contrast, but other than that I followed directions exactly. My coworkers RAVED...you've got a winner here Donna. Thanks for sharing!

Ingredients Nutrition

  • 4 boneless skinless chicken breasts, cut into strips
  • 2 cups water
  • 1 (8 7/8 ounce) boxuncle ben's fast cooking recipe long grain and wild rice blend
  • 12 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)


  1. Spray large skillet with nonstick cooking spray.
  2. 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.
  3. Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
  4. Stir in salad dressing.
  5. Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
  6. Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
  7. Slice each wrap diagonally in half.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a