Recipe by Minute® Rice
"Chunks of chicken, salsa, brown rice, and cheese make quick and delicious burritos for lunch or a hearty snack."
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Minute® Ready to Serve Brown Rice
cooked, diced chicken
shredded Cheddar cheese
whole wheat tortillas
chopped fresh cilantro leaves
I tripled this recipe to make six wraps. I had leftover salsa chicken and leftover spanish rice (made with brown rice) that I used in this recipe. To make this a little more filling, I added diced tomatoes and shredded lettuce to the inside of my wraps. I served this with homemade refried beans. The kids and I thought these were very good. GREAT for using leftovers from a mexican-themed dinner from a few days before. VERY filling.
I used minute brown rice. I also added cumin and onion and salt. My family doesn't care for too much rice so I used 1/2 cup rice then I quadrupled the recipe to feed four.
Loved this! I had some leftover chicken breast I shredded up! I did cook this on the stove top instead of the microwave. Also i diced an onion and added a pinch of cumin and chili powder! Very easy it made a Awesome weeknight meal!!
This was very easy. We had some leftover chicken and leftover rice. Chopped the chicken and put all of it in the frypan with Pace medium chunky salsa, fresh cilantro, chopped green onions, and shredded cheddar. Did not particularly measure anything. Combined the ingredients right in the pan and warmed the whole thing. Spooned into warmed whole wheat tortillas and added a dollop of sour cream on top. Really tasty and easy. Next time I might add some jalapeños and fresh tomatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Rice Burritos
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 109
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