Mexican Chicken and Rice Wraps

By AzGrannie3

These lunch wraps are perfect for delicious make-ahead meals. They’re easy to freeze and take to work….just thaw, heat and enjoy for lunch!

Ingredients

• Servings:
• Prep: 10 minutes
• Cook: 30 minutes
• Total: 40 minutes
• 10 10
• Adjust Serving Size
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• Ingredients
• 1 pound Heritage Farm™ Boneless Chicken Breasts
• 2 cups water
• 1 cup Kroger® Salsa
• 1 packet Kroger® Taco Seasoning
• 1 cup P$$T…™ Rice, uncooked
• 1 can P$$T…™ Whole Kernel Corn
• 1 tablespoon vegetable oil
• 1/4 teaspoon P$$T…™ Crushed Red Pepper
• 10 P$$T…™ Tortillas
• 1 cup P$$T…™ Cheddar Melt Topping, shredded

Preparation

Step 1

STEP 1
In a pan, cook chicken in oil until lightly browned.
STEP 2
Cut cooked chicken into thin strips, about ¼” each.
STEP 3
Add 2 cups water to chicken along with salsa, crushed red pepper and taco seasoning.
STEP 4
Heat to a boil, stir in rice and corn, and cover.
STEP 5
Cook on low heat until rice is cooked, about 15-20 minutes.
STEP 6
Divide the mixture evenly among the tortillas, top with cheese and roll up.
STEP 7
Wrap individually in plastic wrap, place in a freezer bag and freeze. Reheat as needed in the microwave for a yummy lunch or snack at work!