15 Minute Mexican Chicken Rice Wraps Recipes
MEXICAN CHICKEN & BLACK BEAN WRAPS
Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal
Provided by Tom Kerridge
Categories Dinner, Lunch, Snack, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
- Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.
Nutrition Facts : Calories 475 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium
MEXICAN CHICKEN AND RICE WRAPS
This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.
Provided by beyond.blond
Categories Chicken Breast
Time 30m
Yield 8 wraps
Number Of Ingredients 9
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.
15 MINUTE MEXICAN CHICKEN & RICE WRAPS
Steps:
- Heat oil in skillet. Add chicken and cook until lightly browned.
- Add water, salsa, taco seasoning mix; stir. Heat to a boil.
- Stir in 2 cups precooked long grain rice, uncooked; cover. Cook on low heat 5 minutes or until cooked through.
- Spoon chicken mixture onto tortillas; top with shredded cheese, if desired. Fold up sides to enclose filling.
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MEXICAN CHICKEN AND WHITE RICE DINNER | MINUTE® RICE
From minuterice.com
3.6/5 (40)Estimated Reading Time 3 minsServings 4
- Weeknight dinner is easy, fun and delicious with this flavor-packed Mexican Chicken and Rice Dinner cooked with chunky salsa and topped with just the perfect amount of melty Cheddar cheese. Step 1
- Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and peppers and cover. Step 2
- Cook for 8 minutes or until chicken is cooked through (165°F) and peppers are tender, turning chicken after 4 minutes and stirring peppers occasionally. Remove chicken from skillet and cover to keep warm. Step 3
MEXICAN CHICKEN & RICE WRAPS - JULIA'S CUISINE
From juliascuisine.com
Cuisine Mexican, North American, Tex MexTotal Time 55 minsCategory Lunch, Main CourseCalories 381 per serving
- In a large skillet set over medium heat, add one tablespoon of the olive oil and garlic. Stir for a minute and add the onions. Cook for a further 5 minutes, stirring occasionally. Add the tomatoes, cumin & chili flakes and stir, cook a further 5 minutes. Add the chicken and stir really well. Leave for just about 2-3 minutes or until the chicken is just starting to brown on the outside. Push the chicken and veggies to the side of the pan and add remaining olive oil. Then add rice and stir really well for about a minute. Add all the stock at once and give a quick stir. Reduce heat to low, cover and leave to cook for about 15 minutes or until rice is cooked. Remove from heat and fluff with a fork. Leave to cool.
- Lay out the tortilla wraps. Spoon the chicken and rice mixture down the center of each wrap. Top with cheese, lettuce, tomatoes, spring onions and Greek yogurt. Fold the end in and then tightly roll them up. Wrap in plastic wrap and refrigerate for one hour to overnight.
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