Best 6 Mexican Chicken And Rice Wraps Recipes
**Craving a flavorful and satisfying meal?** Look no further than these tantalizing Mexican chicken and rice wraps. Bursting with authentic Mexican flavors, these wraps are made with tender chicken, fluffy rice, and a medley of vibrant vegetables, all wrapped in a soft and pliable tortilla. Each bite offers a harmonious blend of textures and tastes, making these wraps a true delight for your taste buds.
**Explore the culinary journey we have in store for you:**
* **Classic Mexican Chicken and Rice Wraps:** Experience the timeless flavors of Mexico with this classic recipe. Simply seasoned chicken and fluffy rice come together with a vibrant salsa, creamy sour cream, and a sprinkle of cheese, all wrapped in a warm tortilla.
* **Black Bean and Corn Fiesta Wraps:** Indulge in a vegetarian twist on the classic Mexican wrap. Black beans and corn take center stage, complemented by a zesty salsa, crunchy lettuce, and a tangy dressing. These wraps are a delightful and nutritious option for vegetarians and meat-lovers alike.
* **Chipotle Chicken and Avocado Wraps:** Craving something with a bit of a kick? These chipotle chicken and avocado wraps deliver a spicy punch. Marinated chicken is grilled to perfection and paired with creamy avocado, spicy chipotle sauce, and a refreshing pico de gallo. Get ready for a flavor explosion in every bite!
* **Southwestern Chicken and Quinoa Wraps:** Embark on a Southwestern adventure with these wraps. Quinoa replaces rice, providing a nutty flavor and extra protein. Grilled chicken, black beans, and corn join forces with a tangy tomatillo salsa, resulting in a wrap that's both hearty and refreshing.
* **Easy Chicken and Rice Burrito Bowls:** Short on time? These easy chicken and rice burrito bowls offer the same delicious flavors in a deconstructed format. Simply combine the cooked chicken, rice, salsa, sour cream, and cheese in a bowl, and top with your favorite toppings. It's a quick and satisfying meal that's perfect for busy weeknights.
Gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our selection of Mexican chicken and rice wraps. Savor the authentic flavors of Mexico, enjoy the vibrant colors of fresh vegetables, and relish the satisfaction of a hearty and flavorful meal.
MEXICAN CHICKEN AND RICE
Healthy one-pot Mexican chicken and rice skillet with black beans and cheese. An easy, crowd-pleaser recipe for weeknight dinners!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
- Stir in the green onions. Serve warm with any other desired toppings.
Nutrition Facts : ServingSize 1 (of 4), Calories 531 kcal, Carbohydrate 74 g, Protein 39 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Fiber 14 g, Sugar 6 g, UnsaturatedFat 6 g
MEXICAN CHICKEN & BLACK BEAN WRAPS
Make the most of leftovers from a roast chicken with these Mexican chicken and black bean wraps, which need just 15 minutes to prep. Ideal for a midweek meal
Provided by Tom Kerridge
Categories Dinner, Lunch, Snack, Supper
Time 35m
Number Of Ingredients 17
Steps:
- Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
- Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.
Nutrition Facts : Calories 475 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.8 milligram of sodium
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MEXICAN CHICKEN AND RICE
Give rice a new twist with Mexican flavors everyone will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken drumsticks with 1/2 packet of taco seasoning mix.
- Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
- On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
- Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
- Add water and bring to a boil.
- Place chicken on top of the rice.
- Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
- Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.
Nutrition Facts : Calories 390, Carbohydrate 66 g, Cholesterol 85 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 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.
MEXICAN RICE AND BEAN BAKE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Add Mexican flavor to your family's dinner! Enjoy this rice and bean bake that's ready in an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat water to boiling in 1-quart saucepan. Stir in rice; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
- Mix rice, 1/2 cup of the picante sauce, 1/2 cup of the cheese, and the egg product in medium bowl; press in bottom of baking dish.
- Mix beans and remaining 1 cup picante sauce in small bowl; spoon over rice mixture. Sprinkle with remaining 1/2 cup cheese and the chili powder.
- Bake uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 9 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 0 g
Tips:
- Use day-old rice: Day-old rice is less sticky and easier to work with, making it ideal for wraps.
- Make sure the chicken is well-cooked: Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Use a variety of vegetables: Feel free to add other vegetables to the wraps, such as shredded cabbage, bell peppers, or carrots.
- Don't overstuff the wraps: Too much filling will make the wraps difficult to roll and eat.
- Serve the wraps with your favorite dipping sauce: Salsa, guacamole, or sour cream are all great options.
Conclusion:
Mexican chicken and rice wraps are a delicious and easy meal that can be enjoyed for lunch or dinner. They are packed with flavor and can be customized to your liking. With just a few simple ingredients, you can create a satisfying and nutritious meal that the whole family will love. So next time you're looking for a quick and easy meal, give these Mexican chicken and rice wraps a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
