Chicken Veggie Wraps

Name: Chicken Veggie Wraps
Ingredients: 1-1/2 cups uncooked instant rice; 1 medium tomato, chopped; 2 cans (4 ounces each) chopped green chilies; 7 tablespoons lime juice, divided; 1-1/2 teaspoons chili powder; 1-1/2 teaspoons ground cumin; 1/2 teaspoon salt; 1 pound boneless skinless chicken breasts, cubed; 3 teaspoons canola oil, divided; 1 large onion, halved and sliced; 1 large green pepper, julienned; 1 large sweet red pepper, julienned; 3 garlic cloves, minced; 1 tablespoon brown sugar; 6 flour tortillas (8 inches), warmed

15 ingredients

5 steps

Ingredients

1-1/2 cups uncooked instant rice
1 medium tomato, chopped
2 cans (4 ounces each) chopped green chilies
7 tablespoons lime juice, divided
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1 pound boneless skinless chicken breasts, cubed
3 teaspoons canola oil, divided
1 large onion, halved and sliced
1 large green pepper, julienned
1 large sweet red pepper, julienned
3 garlic cloves, minced
1 tablespoon brown sugar
6 flour tortillas (8 inches), warmed

Directions

1

Cook rice according to package directions. Stir in the tomato, chilies and 3 tablespoons lime juice.
2

Meanwhile, combine the chili powder, cumin and salt; sprinkle over chicken. In a
3

coated with cooking spray, saute chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
4

In the same skillet, cook onion and peppers in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the brown sugar, chicken and remaining lime juice; heat through.
5

Spoon 2/3 cup each of rice mixture and chicken mixture down the center of each tortilla; roll up.