NACHO CHICKEN AND RICE WRAPS (4 WW POINTS)
from aimee's adeventures. UPDATE:JAN 13,2009: Made these and they are pretty good! I would definately suggest to add a small can of green chilis and maybe a dash of red pepper flakes to the cheese mix at the begining! It was a tad bland but still really good! I used one can of the cheese soup and one can of the southwest cheese soup!:)
Provided by punkyluv
Categories Chicken
Time 6h5m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 6 to 7 hours or until rice is done. Spoon 1/2 cup rice mixture down center of each tortilla. Fold tortilla around filling.
- Serves: 15 (1/2 Cup Rice + 1 Tortilla).
- Per Serving: 210 Calories; 3g Fat (12.1% calories from fat); 11g Protein; 36g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable. WWP: 4.
WARM CHICKEN RANCH WRAPS
These are absolutely wonderful. You can either fry or grill the chicken, although in my opinion, fried is best! Another nice thing about these is that they take care of all your food groups in one wrap!
Provided by Kiersten
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 8
Number Of Ingredients 12
Steps:
- Cut chicken breast into strips.
- Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing.
- Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing.
- Fill each warm tortilla with lettuce, chicken and rice mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.
Nutrition Facts : Calories 802.3 calories, Carbohydrate 62 g, Cholesterol 77.2 mg, Fat 39.6 g, Fiber 3.5 g, Protein 36.5 g, SaturatedFat 6 g, Sodium 877.6 mg, Sugar 3.3 g
MEXICAN CHICKEN AND RICE WRAPS
This is a quick and easy way to stretch chicken (or even ground beef or turkey, if you like) and make a meal for a whole family. It is inexpensive, fast, and freezes well. Just pop one in the microwave for a couple of minutes and you've got a terrific lunch the day after.
Provided by beyond.blond
Categories Chicken Breast
Time 30m
Yield 8 wraps
Number Of Ingredients 9
Steps:
- In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
- In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
- As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.
NACHO CHICKEN
I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. -Thom Britton, Three Rivers, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 7 ingredients; mix well. Crush chips; set aside 1 cup for topping. Add remaining chips to chicken mixture. Spoon into a greased 13x9-in. baking dish; sprinkle with reserved chips. Bake, uncovered, at 350° until cheese is melted and edges are bubbly, 30 minutes. Serve with sliced jalapenos and diced tomatoes if desired.
Nutrition Facts : Calories 496 calories, Fat 27g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 1299mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
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EASY CHICKEN-RICE BURRITOS RECIPE - PILLSBURY.COM
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4/5 (9)Category EntreeCuisine MexicanTotal Time 50 mins
- Heat oven to 375°F. In 1-quart saucepan, heat salsa and water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes.
- Stir chicken, cheese and garlic powder into rice mixture. Spoon 1/2 cup chicken-rice mixture onto center of each tortilla. Fold bottom 1/3 of tortilla over filling; fold in sides toward center, leaving top open. Place seam side down in ungreased 9x9-inch (2-quart) glass baking dish.
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Reviews 1Calories 805 per servingCategory Dinner
- In a mixing bowl, whisk together the beef broth and soups and set aside. In a second bowl, mix the salt, pepper, poultry seasonings and taco seasonings.
- Spray slow cooker insert with cooking oil. Add the chicken and sprinkle the seasonings on top of the chicken. Press the seasonings into the chicken.
- Sprinkle the rice over the chicken and then pour the liquid over the chicken, making sure the rice is submerged in the liquid. Secure the slow cooker lid and cook on low for 6-7 hours or on high for 4-5 hours, or until the internal temperature reaches 165°.
- Open the slow cooker and sprinkle the shredded cheese on top of the chicken. Secure the lid and cook on low for 15 minutes or until the cheese melts.
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From juliascuisine.com
Cuisine Mexican, North American, Tex MexTotal Time 55 minsCategory Lunch, Main CourseCalories 381 per serving
- In a large skillet set over medium heat, add one tablespoon of the olive oil and garlic. Stir for a minute and add the onions. Cook for a further 5 minutes, stirring occasionally. Add the tomatoes, cumin & chili flakes and stir, cook a further 5 minutes. Add the chicken and stir really well. Leave for just about 2-3 minutes or until the chicken is just starting to brown on the outside. Push the chicken and veggies to the side of the pan and add remaining olive oil. Then add rice and stir really well for about a minute. Add all the stock at once and give a quick stir. Reduce heat to low, cover and leave to cook for about 15 minutes or until rice is cooked. Remove from heat and fluff with a fork. Leave to cool.
- Lay out the tortilla wraps. Spoon the chicken and rice mixture down the center of each wrap. Top with cheese, lettuce, tomatoes, spring onions and Greek yogurt. Fold the end in and then tightly roll them up. Wrap in plastic wrap and refrigerate for one hour to overnight.
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