Easy Chicken And Rice Wraps
- 2 Tbsp. margarine
- 1 (6.8 oz.) pkg. Rice-A-Roni Spanish rice
- 16 oz. jar salsa
- 12 oz. boneless, skinless chicken breasts, cut into thin strips (about 3 breasts)
- 1 c. canned black beans, rinsed and drained
- 1 c. frozen or canned corn, drained
- 8 (6-inch) flour tortillas, warmed
- shredded Cheddar cheese
- sour cream
- In large skillet over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown. Add 2 cups water, salsa, chicken and special seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until liquid is absorbed and chicken is cooked through. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream. Serves 4.
margarine, ricearoni spanish rice, salsa, chicken breasts, black beans, corn, flour tortillas, cheddar cheese, sour cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=82394 (may not work)