Chicken and Rice Wraps
One of the things that I love the most about these wraps is how much they make, and the ability to freeze them! After you freeze them they are so easy to reheat and make for lunches, a quick dinner one night, etc. Just a note that they are a little dryer when you reheat them, especially if you use brown rice and whole wheat buns. Some have suggested pouring a small amount of chicken broth in them after reheating to make them a little moister. They still taste great though!
1 lb boneless skinless chicken breasts cooked and shredded (I have used TVP or beans in the past if you are vegetarian or vegan)
2 cups water
1 pkg taco seasoning
2 cups instant rice, uncooked
1 cup salsa (optional)
8-12 flour or wheat tortillas
salsa, shredded cheddar cheese, sour cream, lettuce for toppings
In a skillet or saucepan, combine chicken, water, and seasonings. (Add the 1 cup salsa to this mixture if you are wanting a spicier tasting wrap). Bring mixture to a boil. Add rice, simmer on low 5-10 minutes or until water is absorbed. Spoon mixture into center of warmed tortillas and cheddar cheese if desired before wrapping. To freeze: Wrap each tortilla in foil and place in a one gallon freezer bag. To serve, reheat in microwave or oven. (Apx 50 sec-1 minute if microwaving and 15 minutes in 350 degree oven).
Serve wrap with lettuce, sour cream, salsa, and additional cheddar cheese on top if desired.