Best 2 Nacho Chicken Rice Wraps Recipes

If you are looking for a mouthwatering meal that combines the flavors of Mexican and Asian cuisine, look no further than nacho chicken rice wraps. This delightful dish is a perfect blend of crispy tortilla wraps, tender chicken, savory rice, and a variety of flavorful toppings. With its irresistible combination of textures and tastes, it is sure to become a favorite in your kitchen. The recipe is easy to follow and can be tailored to suit your preferences, making it a versatile option for any occasion. Whether you're craving a quick and easy weeknight dinner or a fun and festive party appetizer, these wraps are sure to impress.

Here are our top 2 tried and tested recipes!

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.

NACHO CHICKEN & RICE WRAPS

NACHO CHICKEN & RICE WRAPS image

Categories Chicken Quick & Easy

Yield 10 people

Number Of Ingredients 6

Ingredients

2 cans condensed cheddar cheese soup
1 cup water
2 cups pace thick & chunky salsa or Picante Sauce
1 1/2 cups uncooked regular long-grain white rice
2 pounds skinless, boneless chicken breasts, cubed
10 flour tortillas

Steps:

In slow cooker mix soup, water, salsa, rice, and chicken. Cover and cook on low 7-8 hours or until chicken and rice are done. Spoon about 1 cup rice mixture down center of each tortilla. Fold opposite sides of tortilla over filling. Roll up from bottom. Cut each wrap in half.

Tips:

For a vegetarian version, replace the chicken with black beans or tofu.
To make the wraps ahead of time, assemble them and then wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days.
To freeze the wraps, assemble them and then wrap them tightly in plastic wrap. Freeze for up to 2 months. To reheat, thaw the wraps in the refrigerator overnight or at room temperature for 1 hour. Then, heat them in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.
Serve the wraps with your favorite toppings, such as sour cream, salsa, guacamole, or cheese.

Conclusion:

Nacho chicken rice wraps are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken and rice. The wraps can be made ahead of time and frozen, so they are a great option for meal prep. With a variety of toppings to choose from, nacho chicken rice wraps are a versatile dish that everyone will enjoy.