>

Katie's Cucina

Grilled Chicken & Mexican Rice Wraps

Grilled Chicken and Mexican Rice Wraps

A few weeks ago I posted about the most amazing “pantry” Mexican Rice Salad, I created. With using that rice, I created a tasty wrap that is perfect for lunch or dinner. This wrap is also sort of a “pantry” concoction. I always have black beans on hand and typically buy an avocado or two each week. That day I happened to have 2 leftover grilled chicken breast and wanted to do something with them. I don’t always make wraps. Heck, I rarely make wraps, so this was a nice treat. It wasn’t until after my husband and I had our first few bites that I realized a dipping sauce would go great with this wrap since it was a little on the dry side.

Grilled Chicken and Mexican Rice Wraps

Luckily, I had a batch of Creamy Pepper Dressing on hand. After one dip–I knew that this peppery dressing was a match made in heaven for this wrap. The afternoon I served these wraps for lunch I invited my neighbor over so she could give it a try. She too, agreed that the wrap was best with the creamy dressing. I realize that this wrap causes you to have to make essentially 3 different items, but trust me–its well worth it. Your friends and family will thank me for it later!

Grilled Chicken and Mexican Rice Wraps

Katie Original

Recipe for Mexican Rice Salad

Grilled Chicken & Mexican Rice Wraps

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • 2 chicken breast
  • 1 tbsp olive oil
  • 1 tbsp greek seasoning
  • 4 spinach wraps
  • 1/2 avocado
  • 2 cups of Mexican Rice Salad
  • 1/2 cup shredded cheddar, divided
  • 1/2 avocado

Directions

  1. Preheat your grill to 400 degrees. While grill is preheating season chicken breast with olive oil and greek seasoning. Place chicken on grill and cook until internal temperature reaches 165 degrees (about 10-15 minutes depending on the cut of your chicken). Remember to turn your chicken halfway through the cooking process.
  2. Once chicken is done cooking; slice into lengthwise pieces with the chicken being at a diagonal. You should get about 10 slices giving each wrap about 5 slices of chicken each.
  3. Heat 1 spinach wrap in a moist paper towel in the microwave for 10-15 seconds. Once warmed add 1/2 cup of Mexican Rice Salad, 4-5 slices of grilled chicken breast, 2 tablespoons shredded cheddar cheese and 1 slice of avocado. Fold the wrap in half pushing all the filling to the fold of the burrito. Fold in each end toward the middle of the burrito then fold over so that the seam is facing down. Place a tooth pick in each end and cut at a diagonal. Carefully transfer to plate and serve. *Repeat this step for the other 3 wraps.

Notes

Original Recipe created by Katie Jasiewicz of Katie's Cucina

http://www.katiescucina.com/2012/05/grilled-chicken-mexican-rice-wraps/

 

 

   

21 Responses to “Grilled Chicken & Mexican Rice Wraps”

  1. Robyn posted on May 16, 2012 at 8:09 am (#)

    Just discovered your site- great photos and recipes! I’ll be back for sure! Keep up the great work!

    • Katie replied on May 16th, 2012 at 4:54 pm

      Thanks Robyn! Glad you could stop by.

  2. Blog is the New Black posted on May 16, 2012 at 8:22 am (#)

    These wraps look delicious and full of flavor!

  3. Cassie posted on May 16, 2012 at 9:31 am (#)

    This might become my dinner tonight, Katie! I need something quick and I have everything to make these. What a great simple meal!

  4. Christine (Cook the Story) posted on May 16, 2012 at 9:38 am (#)

    I love when I can find a perfect meal using pantry staples. This wrap looks delicious!

  5. Georgia @ The Comfort of Cooking posted on May 16, 2012 at 10:02 am (#)

    These wraps look so delicious, Katie! Great recipe with fantastic, fresh ingredients! Love that they’re veggie only, too. We definitely need a break from meat in this house once in a while!

  6. Bee (Quarter Life Crisis Cuisine) posted on May 16, 2012 at 11:45 am (#)

    Yum! These look like you’d find them in a restaurant! So good :)

  7. Kevin @ The Trot Line posted on May 16, 2012 at 2:11 pm (#)

    The pictures look fantastic! Just told my fiance that I’m making these for dinner… They seem to be fairly healthy too!

    • Katie replied on May 16th, 2012 at 4:53 pm

      Thank you for the kind compliments! I hope you guys enjoy them!

      • Kevin @ The Trot Line replied on May 17th, 2012 at 9:17 am

        They were delicious!

        • Katie replied on May 17th, 2012 at 3:33 pm

          Glad you liked them!!!

  8. raquel@eRecipe.com posted on May 16, 2012 at 4:55 pm (#)

    Great idea to have on chicken leftovers. Sounds delicious and would love to try this.

  9. Lenore posted on May 16, 2012 at 7:02 pm (#)

    I have really gotten into making wraps for quick meals around here lately, and one using a spinach wrap and involving avocado sounds perfect to me! Such a good idea for using up leftover chicken, too.

    • Katie replied on May 17th, 2012 at 3:34 pm

      Yeah I’m not a huge fan of sandwiches in general so it has to be pretty darn special for me to eat it!

  10. michelle @ The Village Cook posted on May 17, 2012 at 6:55 am (#)

    Oh, this looks like something I can create with my little bit of this and that leftovers I have in my fridge! YAY! Thank you!

    • Katie replied on May 17th, 2012 at 3:34 pm

      That is exactly how this recipe was born!

  11. Chung-Ah | Damn Delicious posted on May 17, 2012 at 4:49 pm (#)

    Wow these babies are packed! If only I could have this for my work lunch. I had to resort to a depressing salad today.

  12. Angie posted on May 17, 2012 at 10:39 pm (#)

    They look so good Katie! Both my daughter and I love wraps! Angie xo

  13. JulieD posted on May 18, 2012 at 10:14 am (#)

    Love this, Katie!! I have a bunch of these ingredients – we had black beans & rice with chicken the other night…I might just have to make this for lunch today!

    • Katie replied on May 18th, 2012 at 10:27 am

      Best lunch ever!

Trackbacks/Pingbacks

  1. Pingback: Grilled Chicken: On a Plate, In a Sandwich, On a Salad | Aggie's Kitchen

Leave a Comment