Best 9 Tex Mex Rice Salad Wrap Recipes
**Savor the Vibrant Flavors of Tex-Mex Rice Salad Wrap: A Culinary Journey through Bold Textures and Zesty Tastes**
Embark on a culinary adventure with the Tex-Mex Rice Salad Wrap, a delectable dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This vibrant recipe combines the essence of Tex-Mex cuisine, featuring a medley of seasoned rice, tender grilled chicken, crisp vegetables, and a tangy dressing, all enveloped in a soft and chewy tortilla.
Indulge in a symphony of flavors as you bite into the Tex-Mex Rice Salad Wrap. The seasoned rice provides a hearty base, while the grilled chicken adds a succulent and savory element. The crisp vegetables, such as lettuce, tomatoes, and cucumbers, offer a refreshing crunch and a pop of color. The tangy dressing, made with a blend of mayonnaise, sour cream, salsa, and spices, ties all the ingredients together, creating a harmonious balance of flavors.
For those with dietary restrictions or preferences, this recipe offers variations to accommodate different needs. The Tex-Mex Rice Salad Wrap can be easily adapted for vegetarians by omitting the chicken and incorporating additional vegetables or plant-based protein sources. Additionally, the recipe provides instructions for preparing a gluten-free version using corn or almond flour tortillas.
Whether you're planning a casual lunch, a potluck gathering, or a fun picnic, the Tex-Mex Rice Salad Wrap is a versatile dish that caters to various occasions. Its portability makes it an ideal meal for busy individuals on the go, while its vibrant flavors and satisfying textures make it a crowd-pleaser at any event.
So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with the Tex-Mex Rice Salad Wrap. Let this recipe guide you through the steps of creating a flavorful and delightful dish that will leave a lasting impression on your palate.
TEX-MEX RICE
My family's favorite taco side-dish is Tex-Mex Rice. It's easy, fast and basically hands-free once I get it going. Makes the perfect counter for tacos, even during the cooking. LOL!
Provided by NerdyMamma.com
Categories Side
Time 27m
Number Of Ingredients 9
Steps:
- Chop Onion finely and set aside.
- Heat Olive Oil (or Butter) in large skillet over low-medium heat, add chopped onion and rice. Stir occasionally.
- Saute until rice is golden.
- Place Diced Tomatoes and Green Chilies in food processor and chop. This should create approximately 2 cups Tomatoes and Chilies. Add water to make 3 cups total. Pour into skillet with rice. Add Salt, Chili Powder, and Cumin Powder.
- Cover, reduce heat, and simmer for 20 minutes, or until all the liquid is absorbed and rice is tender.
- Consume, because that's why you made it, you. LOL!
TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
TEX-MEX SALAD
Steps:
- Whisk 1/2 cup sour cream, 1 to 2 tablespoons lime juice, and 1/2 teaspoon each sugar and kosher salt in a large bowl. Toss with 1/2 head shredded iceberg lettuce, and 1/2 cup each chopped plum tomato, chopped cilantro, chopped scallion and shredded cheddar cheese.
TEX MEX RICE
Steps:
- In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
- Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
- Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.
SOUTH TEX-MEX RICE
Provided by Trisha Yearwood
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
- Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
- Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.
TEX-MEX CAULIFLOWER RICE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add one 16-ounce bag riced cauliflower (4 cups) and season with salt and pepper. Cook, tossing, until crisp-tender, about 1 minute. Stir in 1 cup thawed frozen fire-roasted corn. Spread out on a plate and let cool. Toss in a serving dish with one 15-ounce can black beans (drained and rinsed) and 1 cup pico de gallo (drained), adding 2 to 4 tablespoons of the pico de gallo liquid as needed.
TEX-MEX RICE
"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
TEX-MEX RICE
This is a version of rice that you find at a Tex-Mex restaurant. It is way easier than it looks and after you have made it once or twice - you can do it by heart. My kids love it and I love that I can sneak a few veggies in! Can be made vegan with veggie broth.
Provided by Cindy Rowden
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
- Discard garlic cloves.
- Add rice to infused oil and reduce heat to medium high.
- Stirring constantly, brown rice.
- Add broth, salsa, carrots and corn and reduce heat to low.
- Cover and cook for 20 minutes.
- Fluff rice before serving.
Nutrition Facts : Calories 177.1, Fat 5.2, SaturatedFat 0.8, Sodium 295.9, Carbohydrate 27.9, Fiber 0.9, Sugar 0.8, Protein 4.2
TEX MEX RICE SALAD WRAP
Categories Sponsor
Number Of Ingredients 14
Steps:
- Cook rice with water according to package directions. Once cooked, set aside to cool slightly.
- Whisk together red wine vinegar, olive oil, salt-free seasoning and lime juice. Combine all the vegetables and toss with dressing to marinate.
- Gently combine marinated vegetables and cheese with rice.
- Serve as a salad or a wrap with lettuce
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better your Tex-Mex rice salad wrap will taste. Look for ripe tomatoes, crisp lettuce, and fluffy rice.
- Cook the rice properly: The rice is the base of your salad wrap, so it's important to cook it properly. Follow the package directions for the best results.
- Don't overstuff the wraps: When assembling your wraps, don't overstuff them. You want to be able to fold them up easily without the filling spilling out.
- Serve the wraps immediately: Tex-Mex rice salad wraps are best served immediately after they are made. The longer they sit, the soggier they will become.
Conclusion:
Tex-Mex rice salad wraps are a delicious and easy meal that can be enjoyed for lunch or dinner. They are packed with flavor and nutrients, and they are perfect for a quick and healthy meal. With a few simple tips, you can make the perfect Tex-Mex rice salad wrap every time.
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