Mexican Chicken and Rice Wraps

These lunch wraps are perfect for delicious make-ahead meals. They’re easy to freeze and take to work….just thaw, heat and enjoy for lunch!

Serves: 10Prep: 10 minutesCook: 30 minutesTotal: 40 minutes

Serves: 10


  • 1 pound Heritage Farm™ Boneless Chicken Breasts
  • 2 cups water
  • 1 cup Kroger® Salsa
  • 1 packet Kroger® Taco Seasoning
  • 1 cup P$$T…™ Rice, uncooked
  • 1 can P$$T…™ Whole Kernel Corn
  • 1 tablespoon vegetable oil
  • 1⁄4 teaspoon P$$T…™ Crushed Red Pepper
  • 10 P$$T…™ Tortillas
  • 1 cup P$$T…™ Cheddar Melt Topping, shredded


  • In a pan, cook chicken in oil until lightly browned.
  • Cut cooked chicken into thin strips, about ¼” each.
  • Add 2 cups water to chicken along with salsa, crushed red pepper and taco seasoning.
  • Heat to a boil, stir in rice and corn, and cover.
  • Cook on low heat until rice is cooked, about 15-20 minutes.
  • Divide the mixture evenly among the tortillas, top with cheese and roll up.
  • Wrap individually in plastic wrap, place in a freezer bag and freeze. Reheat as needed in the microwave for a yummy lunch or snack at work!