Best 4 Nacho Chicken And Rice Wraps 4 Ww Points Recipes

Nacho Chicken and Rice Wraps: A Flavorful Fusion of Mexican and American Cuisines

Indulge in a culinary journey that seamlessly blends the vibrant flavors of Mexican and American cuisines with our delectable Nacho Chicken and Rice Wraps. These wraps are a symphony of textures and tastes, featuring tender chicken, fluffy rice, and a medley of Mexican-inspired ingredients, all enveloped in a soft and pliable tortilla. Get ready to embark on a flavor adventure that will tantalize your taste buds and leave you craving more.

This recipe collection offers a variety of wraps, each with its unique twist on the classic combination of chicken and rice. From the zesty "Nacho Chicken and Rice Wraps" with their signature nacho cheese sauce, to the tangy "Buffalo Chicken and Rice Wraps" featuring a spicy buffalo ranch sauce, and the refreshing "Southwest Chicken and Rice Wraps" bursting with fresh cilantro and lime, there's a wrap to satisfy every palate.

But the culinary journey doesn't stop there. We've also included two vegetarian options to cater to diverse dietary preferences. The "Black Bean and Rice Wraps" offer a protein-packed alternative with a smoky chipotle sauce, while the "Veggie Fajita and Rice Wraps" delight with a vibrant combination of grilled vegetables and a tangy salsa.

Each recipe is meticulously crafted to deliver a harmonious balance of flavors and textures. The chicken is cooked to perfection, ensuring it remains juicy and tender. The rice is cooked just right, providing a fluffy and satisfying base for the wraps. And the various sauces and toppings add layers of complexity, creating a symphony of flavors that dance on your tongue.

Whether you're looking for a quick and easy weeknight meal or a fun and festive party appetizer, these Nacho Chicken and Rice Wraps are sure to be a hit. With their vibrant colors, enticing aromas, and explosion of flavors, they're a feast for both the eyes and the taste buds. So gather your ingredients, put on your apron, and let's embark on this culinary adventure together!

Here are our top 4 tried and tested recipes!

SLOW COOKER NACHO CHICKEN AND RICE WRAPS

Slow Cooker Nacho Chicken and Rice Wraps image

When the family arrives for supper, the aroma from this slow-cooking main dish will welcome them. And the cheesy chicken and rice filling has just the right amount of spicy to make it a true family favorite.

Categories slow cooker Wraps chicken

Time 7h10m

Yield 10 servings

Number Of Ingredients 6

Ingredients

2 can Campbell's® Condensed Cheddar Cheese Soup
1 c. water
2 c. Pace® Picante Sauce
1 1/4 regular long-grain white rice
2 lb. skinless, boneless chicken breast
10 flour tortilla

Steps:

Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.

NACHO CHICKEN AND RICE WRAPS (4 WW POINTS)

Nacho Chicken and Rice Wraps (4 Ww Points) image

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

Ingredients

2 (10 1/2 ounce) cans cheddar cheese soup
1 cup water
2 cups chunky salsa
1 1/4 cups uncooked converted white rice
12 ounces cooked chicken, chopped into small pieces
15 98% fat free fajita size flour tortillas (1 point each)

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.

MEXICAN CHICKEN AND RICE WRAPS

Mexican Chicken and Rice Wraps image

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

Ingredients

2 boneless skinless chicken breasts, shredded
2 (1 1/4 ounce) packets taco seasoning
1 cup rice, prepared as per package directions
1 cup frozen corn
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup picante sauce (thick and chunky works best, but you can use whatever you like)
2 cups shredded cheddar cheese
8 large tortillas (I like the jalepeno and cheddar ones)

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.

CHICKEN AND RICE WRAP (USING RICE-A-RONI)

Chicken and Rice Wrap (Using Rice-A-Roni) image

Got this from the Rice-a-Roni recipe site. I use Rice-a-Roni quite often in different dishes when I am in a hurry and need to make something faster. Plus, it gives everything a jump start in the flavor departmnet. If you want to make this a vegetarian dish, leave out the chicken and add a can of drained vegetarian "Fri-chick" in place of the real chicken.

Provided by OceanLuvinGranny

Categories Poultry

Time 35m

Yield 1 Pot, 4-5 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons margarine
1 (6 7/8 ounce) package Rice-A-Roni, spanish rice flavor (not the "Mexican" flavor one as its a little different and you need the "Spanish Rice" flavor one fo)
1 (16 ounce) salsa (or you can use 2 tomatoes chopped or 1 14.5 oz can of diced tomatoes in juice, undrained)
2 cups white chunk chicken from canned tyson chicken
1 (15 ounce) can can pinto beans, drained
1 (15 ounce) can corn, drained
8 (6 inch) flour tortillas, warmed
shredded cheddar cheese, sour cream and avocado for topping

Steps:

Melt margarine and saute vermicelli mix until golden brown.
Slowly stir in 2 c water, salsa, chicken and special seasonings. Bring to boil. Cover and reduce heat to low. Simmer 15-20 minutes until rice is tender.
Stir in beans and corn.
Let stand 5 minutes before serving.
Serve in warm tortillas with sour cream, grated cheese and avocados on top.

Nutrition Facts : Calories 611.6, Fat 14.4, SaturatedFat 2.9, Sodium 1365.8, Carbohydrate 105.3, Fiber 17, Sugar 9.2, Protein 21.9

Tips:

For a vegetarian version of this recipe, substitute the chicken with black beans or tofu.
To make this recipe even more flavorful, try using a Mexican-style rice blend or adding a packet of taco seasoning to the rice.
If you don't have any nacho cheese sauce, you can make your own by melting shredded cheddar cheese with milk and a little bit of butter.
For a healthier version of this recipe, use whole-wheat tortillas and low-fat cheese.
To save time, you can use pre-cooked chicken or rice.

Conclusion:

Nacho Chicken and Rice Wraps are a delicious and easy meal that can be made in under 30 minutes. They're perfect for a quick lunch or dinner, and they're also great for meal prep. With just a few simple ingredients, you can have a flavorful and satisfying meal that the whole family will love. So next time you're looking for a quick and easy meal, give Nacho Chicken and Rice Wraps a try!