Finger Lickin’ Good Chicken

Easy Chicken and Rice Wraps

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 4 servings

• 1 (6.8-ounce) package RICE-A-RONI™ Spanish Rice
  
• 2 tablespoons margarine or butter
  
• 1 (16-ounce) jar salsa*
  
• 12 ounces boneless, skinless chicken breasts, cut into thin strips (about 3 breasts)
  
• 1 cup canned black or red kidney beans, drained and rinsed
  
• 1 cup frozen or canned corn, drained
  
• 8 (6-inch) flour tortillas, warmed
  
• Shredded Cheddar cheese and sour cream (optional)

NOTE: *Or, use 2 cups chopped fresh tomatoes or 1 (14-½-ounce) can tomatoes, undrained and chopped, if desired.

1. In large skillet over medium-high heat, saut rice-vermicelli mix with margarine until vermicelli is golden brown.
2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.

Nutritional Information: Nutrients per Serving:
Calories: 557; Total Fat: 11 g; Cholesterol: 49 mg; Carbohydrate: 81 g; Protein: 32 g; Sodium: 2425 mg

	To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.

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