Rice and Chicken Wraps

Donna's Note:

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

• Total Time: 24 mins
• Prep Time: 2 mins
• Cook Time: 22 mins

Ingredients:

Servings: 4

• 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
• ½ 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)

Directions:

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.

Reviews

[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!

[ratherbeswimmin']

Wow, Donna. These wraps are killer. I made these to take to work for lunch and thought I was going to have to fight some of my co-workers off. Very well seasoned and so easy to make. Husband loved them, too. We both thank you for sharing this recipe. A great brown-bag idea.

[Megan from Chicago]

Good idea for a wrap. This makes a decent lunch. I might or might not make again. I might keep the idea of the wrap in mind.