Rice and Chicken Wraps
Bring vibrant flavors to your table with these irresistible Rice and Chicken Wraps, a perfect combination of tender spiced chicken, fluffy rice, and a medley of fresh and savory toppings. Featuring seasoned chicken strips cooked to golden perfection, sautéed red bell peppers, sweet corn, and layers of shredded lettuce and cheddar cheese, all wrapped in soft, warm tortillas, this recipe is a satisfying meal that comes together in just 40 minutes. A dollop of tangy sour cream and zesty salsa adds the perfect finishing touch to each wrap. Whether you're prepping a quick weeknight dinner or packing a flavorful lunch, these wraps are versatile, easy to assemble, and bursting with Southwest-inspired goodness. Perfect for make-ahead meals or serving fresh off the skillet, these Rice and Chicken Wraps will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 cups Cooked white or brown rice
- 1 piece Red bell pepper, diced
- 1.5 cups Sweet corn kernels (canned or frozen)
- 2 cups Shredded lettuce
- 1 cup Shredded cheddar cheese
- 6 pieces Tortilla wraps (10-inch)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Slice the chicken breasts into thin strips and set aside.
In a small bowl, combine ground cumin, chili powder, garlic powder, salt, and black pepper.
Sprinkle the spice mixture over the chicken strips, ensuring they are evenly coated.
Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and slightly golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced red bell pepper and sweet corn kernels. Cook for 3-4 minutes until softened. Remove from heat.
Warm the tortilla wraps in the microwave for 20-30 seconds to make them pliable.
To assemble the wraps, place a tortilla flat on a clean surface. Add a scoop of cooked rice to the center, followed by cooked chicken, bell pepper and corn mix, shredded lettuce, and a sprinkle of shredded cheddar cheese.
Top with a dollop of sour cream and salsa for extra flavor.
Carefully fold in the sides of the tortilla, then roll it tightly to form a wrap.
Repeat the process with the remaining tortillas and ingredients.
Serve immediately or wrap in foil to keep warm for later. Enjoy!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.4 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 462 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.
