These chicken and rice wraps combine precooked shredded chicken, Ben's Original Ready Rice Whole Grain Brown, and basic pantry ingredients to create an easy, healthy, and kid-friendly meal that even the pickiest of eaters will love. This recipe was inspired by my 8-year-old son's love for all things Buffalo. The wraps can be served cold, room temperature, or warm.
Ingredients
- pouch UNCLE BEN'S® Ready Rice® Whole Grain Brown: 1 piece (8.8 ounce)
- water: 2 Tbsp (or as needed)
- cooked chicken breast: 1 cup (shredded)
- Buffalo-style hot pepper sauce (such as Frank's® Red Hot®): 0.25 cup
- whole-wheat tortillas: 4 piece (8 inch)
- cheddar cheese: 0.5 cup (shredded)
- lettuce: 0.5 cup (shredded)
- baby carrots: 1 cup
- celery sticks: 1 cup
- reduced fat ranch dressing: 1 cup
Metric Conversion
Stages of cooking
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Gently squeeze the sides of rice pouch to break apart rice. Pour rice and water into a skillet over medium heat. Cook and stir until rice is heated through and water is absorbed, about 2 minutes. Set aside.
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Combine shredded chicken and buffalo sauce in a bowl; stir well and set aside.
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Place a tortilla on a microwave-safe plate covered with a damp paper towel. Cook on high until warm and pliable, 20 to 30 seconds. Repeat this step with remaining tortillas.
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Evenly divide rice among tortillas and spread to within 1/2 inch of the edges. Evenly divide chicken mixture over rice. Sprinkle with cheese, then top with lettuce. Fold in the sides of each tortilla and roll up tightly. Cut each wrap in half, diagonally.
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Serve each wrap with carrots, celery, and about 1/4 cup ranch dressing for dipping.
