Chicken and Rice Wraps
Savor the perfect balance of bold flavors and hearty ingredients with these Chicken and Rice Wraps, a quick and satisfying meal that's as versatile as it is delicious. Juicy, spice-rubbed chicken breast pairs beautifully with fluffy rice cooked in your choice of water or chicken broth, creating a filling base wrapped in warm, soft tortillas. Each bite is elevated with crisp shredded lettuce, vibrant diced tomatoes, sharp cheddar cheese, and a dollop of either creamy ranch dressing or zesty salsa. Ready in just 40 minutes, this customizable recipe is ideal for busy weeknights, meal prepping, or a crowd-pleasing lunch option. Serve these wraps with fresh lime wedges for an added burst of citrusy flair, and enjoy a wholesome, flavor-packed dish that's sure to impress!
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Recipe Information
Ingredients
- 2 pieces boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup rice (white or brown)
- 2 cups water or chicken broth
- 4 pieces flour tortillas (large)
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 0.5 cup ranch dressing or salsa
- 1 piece lime wedges
Instructions
Cook the rice: Rinse the rice under cold water and combine it with 2 cups of water or chicken broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and fluffy. Set aside.
Prepare the chicken: Pat the chicken breasts dry with a paper towel. Cut them into small, bite-sized pieces.
Season the chicken: In a small bowl, mix the garlic powder, chili powder, paprika, salt, and black pepper. Sprinkle the seasoning mix over the chicken pieces, tossing to coat evenly.
Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove from heat.
Warm the tortillas: Heat the flour tortillas in a dry skillet over medium heat for 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20-30 seconds to make them pliable.
Assemble the wraps: Place a warm tortilla on a flat surface. Spread a couple of tablespoons of ranch dressing or salsa in the center of the tortilla. Add about 1/4 cup of cooked rice, followed by a portion of the cooked chicken, shredded lettuce, diced tomatoes, and shredded cheddar cheese.
Fold and secure: Fold in the sides of the tortilla and then roll it tightly from the bottom up to form a wrap. Repeat the process with the remaining tortillas and fillings.
Serve: Slice the wraps in half, if desired, and serve with a lime wedge on the side for an extra burst of flavor. Enjoy your Chicken and Rice Wraps!
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.9 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 464 mg | 10% | |
*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.
