Chicken And Rice Wrap (Using Rice-A-Roni)

• 2 tablespoons margarine
• 1 (6 7/8 ounce) package Rice-A-Roni, spanish rice flavor (not the "Mexican" flavor one as its a little different and you need the "Spanish Rice" flavor one fo)
• 1 (16 ounce) salsa (or you can use 2 tomatoes chopped or 1 14.5 oz can of diced tomatoes in juice, undrained)
• 2 cups white chunk chicken from canned tyson chicken
• 1 (15 ounce) can can pinto beans, drained
• 1 (15 ounce) can corn, drained
• 8 (6 inch) flour tortillas, warmed
• shredded cheddar cheese, sour cream and avocado for topping

1. Melt margarine and saute vermicelli mix until golden brown.
2. Slowly stir in 2 c water, salsa, chicken and special seasonings. Bring to boil. Cover and reduce heat to low. Simmer 15-20 minutes until rice is tender.
3. Stir in beans and corn.
4. Let stand 5 minutes before serving.
5. Serve in warm tortillas with sour cream, grated cheese and avocados on top.

margarine, rice flavor, salsa, white chunk chicken, pinto beans, corn, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/chicken-and-rice-wrap-using-rice-a-roni-389123 (may not work)