15 Minute Chili and Rice Wraps
Whip up a hearty, satisfying dinner in no time with these irresistible 15-Minute Chili and Rice Wraps! Perfect for busy weeknights, this quick and flavorful recipe combines zesty chili-seasoned ground beef (or turkey for a leaner alternative) with tender instant rice, savory beans, and diced tomatoes, all wrapped in a warm, soft flour tortilla. A hint of cumin and chili powder adds depth, while toppings like melty cheddar cheese, cool sour cream, and fresh cilantro make each bite pop with flavor. Ready in just 15 minutes, these wraps are a crowd-pleasing option for family meals, easy meal prep, or a grab-and-go lunch. Try them tonight for a no-fuss dinner that delivers big on taste and convenience!
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 15-ounce can canned chili beans
- 1 14.5-ounce can canned diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 cup instant rice (white or brown)
- 1 cup water
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon, about 5 minutes.
Add the diced onion and minced garlic to the skillet, cooking for 2-3 minutes until the onion softens.
Stir in the canned chili beans, diced tomatoes, chili powder, and ground cumin. Mix well to combine.
Reduce the heat to medium and cook for 3 minutes to let the flavors meld together.
While the chili mixture is simmering, prepare the instant rice by combining it with 1 cup of water in a small saucepan. Bring to a boil, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork.
Stir the cooked rice into the chili mixture until evenly combined.
Warm the tortillas in the microwave for 30 seconds or in a dry skillet over low heat, if needed.
Spoon a generous amount of the chili and rice mixture into the center of each tortilla.
Top with shredded cheddar cheese, sour cream, and chopped cilantro, if desired.
Fold in the sides and roll tightly to form the wrap. Serve immediately.
Nutrition Facts
Calories |
4210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 4983 mg | 217% | |
| Total Carbohydrate | 417.6 g | 152% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 29.8 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1818 mg | 140% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 4269 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
