I was in the mood for something easy, new, and yet somehow familiar the night I got back from the county fair. I had spent 8 hours in 100 degree heat and was in no mood to come up with something fantastic and creative. And given that my food consumption for the day included funnel cake and shaved ice with syrup over the top, dinner needed to be healthy and filling. Oh, and oven use was also a no-no. Given all these restrictions, I found a recipe that my mom clipped out of a magazine years ago and tweaked it so that it would meet all my requirements. Easy chicken and rice wraps were born. Healthy, filling, and somehow homey, these hit the spot.
Just to be clear, this recipe is designed to be tweaked to your own tastes. If you don’t like something, take it out. If you love it, add some more. For example, if you had some olives or corn laying around, you could add that if you wanted. And it would be easy enough to make vegetarian – all those rice and beans are filling enough if you prefer to ditch the chicken. This recipe is all about YOU!
easy chicken and rice wrap
3/4 cup of uncooked brown rice (or 1 to 1.5 cups cooked brown rice)
2-3 large tomatoes, chopped
1/2 to 1 jalapeno pepper, seeded and minced
2 cups shredded, cooked chicken
1 can black beans, rinsed (I only used about 1 cup of beans… I’ll save the rest for another use)
1/2 cup frozen corn
1/2 to 2/3 cup shredded cilantro
1.25 oz (one package) taco seasoning mix
1 cup shredded Cheddar cheese
sour cream and salsa and additional tomatoes, optional
4 large flour tortillas
Cook the brown rice according to the package directions.
While the rice is cooking, combine the tomatoes, jalapeno, chicken, beans, corn, cilantro and taco seasoning mix in a pan and heat through.
Add the rice and mix well.
Layer tortillas with cheese, rice mixture, sour cream, and salsa. Fold and eat!