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Rice and Chicken Wraps Recipe
|Skinless boneless chicken tenderloins||8|
|Water||2 Cup (32 tbs)|
|Long grain and wild rice||6 Ounce (1 box, UNCLE BEN'S Brand Fast Cooking)|
|Reduced fat ranch salad dressing||1⁄2 Cup (8 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|10 inch flour tortillas||8|
Calories 734 Calories from Fat 104
% Daily Value*
Total Fat 11 g16.7%
Saturated Fat 2.9 g14.7%
Trans Fat 0.1 g
Cholesterol 216.8 mg72.3%
Sodium 889.7 mg37.1%
Total Carbohydrates 63 g21.1%
Dietary Fiber 6.5 g26.1%
Sugars 4 g
Protein 90 g180.5%
Vitamin A 90.3% Vitamin C 24.9%
Calcium 10.7% Iron 29%
*Based on a 2000 Calorie diet
1 Spray a large skillet with nonstick cooking spray.
2 Add in the chicken and cook over medium-high heat for 10 to 12 minutes or until lightly browned on both sides.
3 Add in water, rice and contents of seasoning packet.
4 Bring to a boil.
5 Cover and lower the heat.
6 Simmer for 5 minutes or until the chicken is no longer pink in center and liquid is absorbed.
7 Stir in the salad dressing.
8 Down the center of each tortilla, spoon the rice mixture evenly and top with lettuce.
9 Carefully fold in both sides of tortillas.
10 Gently roll up the tortilla tightly from the bottom, keeping the filling firmly packed.
11 Diagonally slice each wrap into 2 pieces and serve.