Easy Chicken and Rice Wraps
Easy Chicken And Rice Wraps is an moderately easy dinner. Made with 2 tbsp. margarine, 1 (6.8 oz.) pkg. rice-a-roni spanish rice, 16 oz. jar salsa, 12 oz. boneless, skinless chicken breasts, cut into thin strips (about 3 breasts) and 1 c. canned black beans, rinsed and drained, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In large skillet over medium-high heat, melt margarine.
Saute rice-vermicelli mix until vermicelli is golden brown.
Add 2 cups water, salsa, chicken and special seasonings.
Bring to a boil.
Cover; reduce heat to low.
Simmer 15 to 20 minutes or until liquid is absorbed and chicken is cooked through.
Stir in beans and corn; let stand 5 minutes before serving.
Serve in tortillas with cheese and sour cream.
π· Perfect Pairings
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