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Nutrition Facts
Serving Size 1 (228g) Recipe makes 16 servings The following items or measurements are not included below: 2 1/2 ounces taco seasoning mix
Calories 292
Calories from Fat 38		(13%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 501mg		20%
Potassium 312mg		8%
Total Carbohydrate 43.1g		14%
	Dietary Fiber 2.3g	9%
	Sugars 1.8g
Protein 18.9g		37%
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Week of 6/16 --Too much chicken

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Lvs2Cook

Chicken Taco Wraps for Oamc

Recipe #114397 | 40 min | 25 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Tish
Mar 26, 2005

Wraps, wraps, wraps. So many of them can be frozen and used for a quick lunck, snack, or lite dinner. You may want to play with the ingredients but this is what I've come up with so far!

SERVES 16 -24 (change servings and units)

Ingredients

2 lbs boneless skinless chicken breasts, cooked and shredded
4 cups water
2 cups salsa (any heat you like)
2 (1 1/4 ounce) packages taco seasoning mix
4 cups instant rice, uncooked
8 (12 inch) flour tortillas
2 cups cheddar cheese, shredded (optional)

Directions

1
Combine chicken, water, salsa and seasonings in a saucepan.
2
Bring to a boil.
3
Add rice, and simmer on for 5 minutes.
4
Spoon mixture into center of tortillas. Add cheese if you want it and wrap.
5
Flash freeze.
6
To reheat: microwave until heated through.

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Featured Reviews for This Recipe

From: StacyW

On Aug 10, 2009

Great! Made these ahead and popped them in my freezer for quick and easy lunches. They were a hit!

0 people found this review helpful

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From: roweena

On Apr 30, 2009

If I could give this 4.5 stars I would! I threw everything into the pot at the same time, like one of the other reviews did. And since we use regular rice (vs. instant), I added 1.5 cups of uncooked rice into the pot to simmer along with the chicken. I used PACE salsa and topped with cheddar cheese and shredded lettuce (no lettuce when wrapping to freeze though). The only thing I would do different next time would be to cube the chicken vs. shredding it, I think you would be able to taste it a bit more/better. Served this inside homemade tortillas, can't wait to freeze them and see how they heat up! **update:wrapped these individually in foil for the freezer and they were perfect! Just microwave them for about 2.5 minutes, yummy!

2 people found this review helpful

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From: jadelabyrinth

On Sep 12, 2006

I liked these a great deal and they are so convenient! I used brown rice, which I had precooked, 8 inch wheat tortillas and used the cheese. I ended up making 26 wraps, because I didn't fill them overly full, and I still had filling left over. I froze this in 2 cup portions and plan on serving it with the cheese enchiladas I made. Thanks for a great recipe!

5 people found this review helpful

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From: Ginny Sue

On Sep 4, 2006

I love having these in the freezer to take to work for my lunch. I used regular rice, cooked as usual, then added the chicken, salsa and seasoning when the rice was finished cooking. I spread each tortilla with refried beans before filling. I also added the optional cheese. I made extra-large burritos that I cut in half before wrapping in plastic wrap and freezing. This works best in my household; DD and I can have a half burrito and DH can have a whole burrito (2 halves).

3 people found this review helpful

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