Easy Chicken and Rice Wraps

Ingredients

• 2 tablespoons margarine, butter or spread with no trans fat
• 1 (6.8-ounce) package RICE-A-RONI® Spanish Rice
• 1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
• 12 ounces boneless, skinless chicken breast, cut into thin strips (about 3 breasts)
• 1 cup canned black or red kidney beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 8 (6-inch) flour tortillas, warmed
• Shredded cheddar cheese, optional
• Sour cream, optional

Preparation Steps

1. In large skillet, over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown.
2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.

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