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Chicken and Rice Hot Wraps

Makes 6 servings

Prep Time: 10 min
Cooking Time: 15 min


  • 1        pound Fresh Ground Chicken

  • 1        package rice and seasoning mix

  • 3        Tablespoons green chiles, chopped, canned

  • 1-3/4  cups water

  • 1/2     cup tomatoes, chopped

  • 12      fat-free (or regular) flour tortillas

  • 2        cups Cheddar cheese, shredded


  1. Heat large nonstick skillet over medium-high. Wash hands.  Add chicken to skillet; cook, stirring frequently, 6 to 9 minutes or until chicken is browned and juices run clear. Wash hands.  Add rice, seasoning packet, chiles and water; mix well.

  2. Bring to a boil.  Reduce heat; cover. Simmer 10 to 15 minutes or until rice is tender and liquid is absorbed.  Stir in tomatoes, let stand 5 minutes.

  3. Heat tortillas according to package directions.  Spoon chicken mixture evenly down center of tortillas; sprinkle evenly with cheese.  Wrap or roll to enclose chicken mixture.  Serve wraps with sour cream and salsa. Serve with fruit salad or raw vegetables. Refrigerate leftovers.

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