Rice and chicken wraps
Rice and chicken wraps
Ingredients/Components
- water - 2 c
- shredded lettuce - 1 c
- 10-inch flour tortillas - 8 item
- Ranch salad dressing - 1/2 c
- boneless chicken tenderloins - 8 item
How to make rice and chicken wraps:
Cook chicken over medium high heat 10 to 12 minutes, lightly brown (cut into bite size pieces). Add water and rice plus seasoning packet. Bring to a boil. Cover; reduce heat and simmer 10 minutes. Stir in salad dressing.Spoon rice mixture down each center of tortilla. Top with lettuce. Fold in both sides and roll up firmly; slice diagonally into 2 pieces. Enjoy.
Recipe categories: Lunch/snacks, Appetizers, Main dish.
Rating:
Related ingredients:
cream cheese, eggs, flour, boiling water, sifted flour, boston butt, chinese egg noodles, to 2 bags dried corn husks, soak overnight in water to soften, drain on paper towels until dry and ready to use, sliced potato for each person to be served, corn on cob with husks on
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