Chicken Veggie Wraps Recipe

5 1 3
Chicken Veggie Wraps Recipe
Chicken Veggie Wraps Recipe photo by Taste of Home
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Chicken Veggie Wraps Recipe

Read Reviews
5 1 3
Publisher Photo
“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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/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, juilenned
  • 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 the onion, peppers and garlic in remaining oil until crisp-tender. 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.
Originally published as Chicken Veggie Wraps in Healthy Cooking December/January 2009, p53

Nutritional Facts

1 each: 395 calories, 8g fat (1g saturated fat), 42mg cholesterol, 646mg sodium, 59g carbohydrate (7g sugars, 3g fiber), 23g protein.

  • 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, juilenned
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 6 flour tortillas (8 inches), warmed
  1. Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice.
  2. 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.
  3. In the same skillet, cook the onion, peppers and garlic in remaining oil until crisp-tender. Stir in the brown sugar, chicken and remaining lime juice; heat through.
  4. Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up. Yield: 6 servings.
Originally published as Chicken Veggie Wraps in Healthy Cooking December/January 2009, p53

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hemstewart User ID: 3068467 207250
Reviewed Nov. 12, 2009

"I grilled the chicken on my contact grill instead of in the pan. We loved this dish! Although it does add a little fat, a sprinkle of cheese and some sour cream makes it even better!"

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