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Chicken Veggie Wraps

Chicken Veggie Wraps
“I gathered bits and pieces of things I like about Southwest cooking to come up with this economical recipe. Serve with a green salad and vinaigrette dressing for a refreshing meal.” Kendra Katt - Albuquerque, New Mexico
6 ServingsPrep/Total Time: 30 min.

Ingredients

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

Directions

  • 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
© Taste of Home 2013

2 of 2

Chicken Veggie Wraps (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013