Rice and Chicken Wraps Recipe


Cooking Time40 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Skinless boneless chicken tenderloins8
 Water2 Cup (32 tbs)
 Long grain and wild rice6 Ounce (1 box, UNCLE BEN'S Brand Fast Cooking)
 Reduced fat ranch salad dressing1⁄2 Cup (8 tbs)
 Shredded lettuce1 Cup (16 tbs)
 10 inch flour tortillas8

Nutrition Facts

Serving size

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.