Chicken Veggie Wraps

By Totlxtc

Ingredients

• 1-1/2 * 1-1/2 cups uncooked instant rice
• 1 * 1 medium tomato, chopped
• 2 * 2 cans (4 ounces each) chopped green chilies
• 7 * 7 tablespoons lime juice, divided
• 1-1/2 * 1-1/2 teaspoons chili powder
• 1-1/2 * 1-1/2 teaspoons ground cumin
• 1/2 * 1/2 teaspoon salt
• 1 * 1 pound boneless skinless chicken breasts, cubed
• 3 * 3 teaspoons canola oil, divided
• 1 * 1 large onion, halved and sliced
• 1 * 1 large green pepper, julienned
• 1 * 1 large sweet red pepper, juilenned
• 3 * 3 garlic cloves, minced
• 1 * 1 tablespoon brown sugar
• 6 * 6 flour tortillas (8 inches), warmed

Details

Servings 6

Preparation

Step 1

* Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice.
* Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
* In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining lime juice; heat through.
* Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up. Yield: 6 servings.


Nutrition Facts: 1 wrap equals 395 calories, 8 g fat (1 g saturated fat), 42 mg cholesterol, 646 mg sodium, 59 g carbohydrate, 3 g fiber, 23 g protein.