Monterrey Green Chile Chicken Wraps

By samara72

Ingredients

• 1 1/2 cups long grain rice
• 3 cups low-sodium chicken broth
• 4 oz can diced green chiles
• 1 small white onion, diced
• 1 lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 6 flour tortilla wraps
• 1 cup lowfat sour cream
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh chives, chopped
• 1 cup Monterey Jack cheese, shredded

Details

Servings 4

Preparation

Step 1

Place the rice, chicken broth and chiles in the inner pot. Stir with a long-handled plastic spoon. Add the onion, chicken meat, salt and cayenne pepper. Cover and press the “WHITE RICE” button.
While the chicken and rice cook, loosely wrap the four tortillas in a paper towel and place them in the steamer tray. Combine the sour cream, cilantro and chives in a small bowl. After the rice has steamed for 25 minutes, open the lid, keeping hands and face away to avoid steam burns, and use oven mitts to place the tortilla-filled steamer tray into the rice cooker. Steam for an additional 5 minutes. Using oven mitts, remove the tray and check the chicken with the tip of a knife to determine that the chicken is cooked through and no pink remains. Add the sour cream mixture to the rice, carefully replace the steam tray with the tortillas and steam for an additional 3 minutes.
When done, spoon the Monterrey Green Chile Chicken equally into the wraps. Layer the Jack cheese over all and wrap.