I am a firm believer that there is no end to what you can put in a wrap. Just about anything, and I mean anything, goes. I like them hot or cold. Filled with veggies, chicken, meat or fish. Like I said anything. From fajitas, quesadilla, sandwich wraps, tacos, enchiladas, burritos, the list is just simply endless of what you can do with the flour or corn tortilla.
They are also a great way to use up leftovers, which was how these wraps came about. I have to say they were mighty good and I am filing them in favourites for the future. Take a look!
You know those days when you are absolutely starving and you end up cooking way too much? Well, that was me on Friday. Too hungry to even think straight and though it a really good idea to cook enough food to feed an army. There were four of us, not an army. We made a small dent in dinner and the rest was leftovers. Oh, how we all love leftovers.
Usually our leftovers are taken out of the fridge and eaten exactly the way they went into the fridge. I don't usually turn them into a whole other dish entirely. Or a kind of similar dish. I just eat them as they stood the day before, simple.
Sometimes, a little lightbulb goes off to turn those leftovers into something a little different.
That was exactly how these little wraps came about. Why not put rice in wraps? I mean everything else goes just fine and I am sure I have seen it done before. Um, have you seen Pinterst! Well, what isn't on Pinterest. One day I will get my act together and use that thing correctly. For now, I am putting rice in wraps.
These wraps make a great to go food. It's summer and we are on the go a lot, usually just 5 minutes down the road to the beach, but on the go we are. Let's face it, we can all use more sandwich and wrap ideas in our lives. Yea, I get the low carb thing, I am just not that good at it. Lettuce wraps I do get and I even like. But there is nothing like biting into delicious thick and pillowy bread. Am I not wrong?
These wraps may not have thick and pillowy bread, but they do deliver on scrumptious flavour. Yes, scrumptious.
Everything I used in these wraps were from leftovers in the fridge. So, it was super easy and quick. However, in the recipe below you will see the method to make it all from scratch. Let's face it, you will most likely not have Mexican Rice just hanging around in your fridge. Or maybe you do. In any case, the how to is below.
Again, like always, you can put in anything you like. I thought the Greek yoghurt was a great addition and in many ways brought the wrap together. I love Greek yoghurt and use it as a substitute for sour cream all the time. Not because I don't like sour cream, just that you can't buy it in the supermarkets here in my part of the world. I have learned there are a million and one things you can substitute. Substitution is key!
If you are headed out on the road, to the office, the classroom, the beach, the park, or a bus, make these wraps and pop them in your bag on the way. Give the ham & cheese and tuna a break.
Mexican Chicken & Rice Wraps
Makes 8 / Prep time: 15 minutes / Cook time: 30 minutes / Chill time: 1 hour
2 Chicken breast, cut into thin strips
2 Garlic cloves, crushed
2 Tablespoons olive oil
1 Tablespoon cumin
1/2 Teaspoon dried chilli flakes
1 Tomato, diced
1/2 Onion, diced
1 Cup/225 grams long grain rice, uncooked
2 Cups/240 ml vegetable stock
8 Flour tortillas
2 Tomatoes, diced
1 1/2 Cups/150 grams shredded Cheddar cheese
1 Pot/125 ml Greek yoghurt
Spring Onions, finely chopped (optional)
In a large skillet set over medium heat, add one tablespoon of the olive oil and garlic. Stir for a minute and add the onions. Cook for a further 5 minutes, stirring occasionally. Add the tomatoes, cumin & chilli flakes and stir, cook a further 5 minutes. Add the chicken and stir really well. Leave for just about 2-3 minutes or until the chicken is just starting to brown on the outside. Push the chicken and veggies to the side of the pan and add remaining olive oil. Then add rice and stir really well for about a minute. Add all the stock at once and give a quick stir. Reduce heat to low, cover and leave to cook for about 15 minutes or until rice is cooked. Remove from heat and fluff with a fork. Leave to cool.
Lay out the tortilla wraps. Spoon the chicken and rice mixture down the centre of each wrap. Top with cheese, lettuce, tomatoes, spring onions and Greek yoghurt. Fold the end in and then tightly roll them up. Wrap in plastic wrap and refrigerate for one hour to overnight.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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