Chicken and Rice Wrap (Rice-A-Roni Remix)

I can almost smell the warmth of my grandmother’s kitchen just thinking about this dish. Weekends at her house always meant a flurry of family, laughter, and inevitably, some version of chicken and rice bubbling away on the stove. While her recipe was a closely guarded secret involving long-grain rice and what seemed like a hundred different spices, this Rice-A-Roni shortcut version brings back that same comforting feeling, but with a fun, portable twist that’s perfect for busy weeknights or casual get-togethers. The Spanish Rice flavor just pops!

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 8
• Yield: 8 wraps
• Dietary Type: Adaptable (see variations)

Ingredients

• 2 tablespoons margarine
• 1 (6 7/8 ounce) package Rice-A-Roni, Spanish Rice flavor (important: be sure it’s the Spanish Rice variety, not Mexican)
• 1 (16 ounce) jar salsa (or you can substitute 2 chopped tomatoes or 1 14.5 oz can of diced tomatoes in juice, undrained)
• 2 cups white chunk chicken from canned Tyson chicken
• 1 (15 ounce) can pinto beans, drained
• 1 (15 ounce) can corn, drained
• 8 (6 inch) flour tortillas, warmed
• Shredded cheddar cheese, sour cream, and avocado for topping (optional)

Equipment Needed

• Large skillet or pot with lid
• Can opener
• Colander (for draining beans and corn)
• Measuring cups and spoons
• Spatula or large spoon
• Microwave or oven for warming tortillas (optional)

Instructions

1. Begin by melting the margarine in a large skillet or pot over medium heat.

2. Add the Rice-A-Roni vermicelli mix (from the package) to the melted margarine. Sauté the vermicelli, stirring frequently, until it turns a golden brown color. This step is crucial for developing the rich, nutty flavor of the dish, so don’t rush it! Watch carefully to prevent burning.

3. Slowly stir in 2 cups of water, the entire jar of salsa (or your tomato substitute), the cooked chicken, and the Rice-A-Roni spice packet (from the package). Be sure to scrape up any browned bits from the bottom of the pot for extra flavor.

4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed. Check the rice occasionally and add a little more water if it seems to be drying out too quickly.

5. Once the rice is cooked, stir in the drained pinto beans and corn. Mix well to combine.

6. Remove the pot from the heat and let it stand, covered, for 5 minutes before serving. This allows the flavors to meld together and the mixture to thicken slightly.

7. While the rice mixture is resting, warm the flour tortillas. You can do this in a microwave (wrapped in a damp paper towel for about 20 seconds), in a dry skillet over medium heat (about 15 seconds per side), or in the oven (wrapped in foil at 350°F for about 10 minutes). Warming the tortillas makes them more pliable and prevents them from tearing when filled.

8. To assemble the wraps, spoon a generous amount of the chicken and rice mixture into the center of each warmed tortilla. Top with shredded cheddar cheese, sour cream, and avocado slices, if desired.

9. Fold in the sides of the tortilla, then roll it up tightly from the bottom to create a neat and secure wrap.

10. Serve immediately and enjoy!

Expert Tips & Tricks

• Browning the Vermicelli: Don’t skip the step of browning the vermicelli in the margarine. This is where a lot of the flavor comes from, so take your time and make sure it’s nicely golden brown before adding the liquid.
• Adjusting the Salsa: The amount of salsa can be adjusted to your taste. If you prefer a milder flavor, use a mild salsa or reduce the amount slightly. For a spicier wrap, use a hot salsa or add a pinch of cayenne pepper to the rice mixture.
• Pre-Shredded vs. Block Cheese: For the best melt and flavor, use a block of cheddar cheese and shred it yourself. Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly.
• Make-Ahead Tip: The chicken and rice mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it before assembling the wraps.
• Preventing Soggy Wraps: To prevent the wraps from becoming soggy, avoid overfilling them and wrap them tightly. You can also lightly toast the assembled wraps in a dry skillet for a minute or two per side to crisp them up.
• Chicken Options: If you don’t have canned chicken, you can use leftover cooked chicken, rotisserie chicken, or even ground chicken. Just be sure to cook the ground chicken thoroughly before adding it to the rice mixture.

Serving & Storage Suggestions

Serve the Chicken and Rice Wraps immediately after assembling for the best flavor and texture. Garnish with extra sour cream, shredded cheese, and avocado slices for a visually appealing presentation. You can also serve them with a side of salsa or a dollop of guacamole.

Leftover Chicken and Rice Wraps can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave them for 1-2 minutes, or until heated through. You can also reheat them in a dry skillet over medium heat, flipping occasionally, until warmed. Note that the tortillas may become slightly softer upon reheating.

Freezing is not recommended, as the texture of the tortillas and rice can change significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	16g	25%
Saturated Fat	5g	25%
Cholesterol	45mg	15%
Sodium	900mg	39%
Total Carbohydrate	45g	15%
Dietary Fiber	8g	32%
Sugars	5g	–
Protein	18g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: To make this a vegetarian dish, simply omit the chicken and add a can (about 14 ounces) of drained and rinsed vegetarian “Fri-chick” or crumbled tofu in place of the chicken.
• Vegan Option: In addition to omitting the chicken, substitute the margarine with a vegan butter alternative and omit the cheddar cheese and sour cream toppings. Consider adding a vegan sour cream or guacamole instead.
• Gluten-Free Option: Use gluten-free tortillas. Be sure to check the label on the Rice-A-Roni package to ensure it is gluten-free, as some varieties may contain gluten.
• Spicy Variation: Add a pinch of cayenne pepper or a dash of hot sauce to the rice mixture for a spicier kick. You can also use a spicy salsa.
• Bean Variations: Experiment with different types of beans, such as black beans, kidney beans, or cannellini beans.
• Veggie Boost: Add other vegetables to the rice mixture, such as diced bell peppers, onions, or zucchini.
• Chicken Upgrade: For a richer flavor, use shredded rotisserie chicken instead of canned chicken.

FAQs (Frequently Asked Questions)

Q: Can I use a different flavor of Rice-A-Roni?
A: While you can, the Spanish Rice flavor is specifically recommended for this recipe due to its unique blend of spices that complements the other ingredients. Other flavors may not deliver the same taste.

Q: Do I have to use canned chicken?
A: No, you can use leftover cooked chicken, rotisserie chicken, or even ground chicken. Just be sure to cook the ground chicken thoroughly before adding it to the rice mixture.

Q: Can I make this ahead of time?
A: Yes, the chicken and rice mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the wraps.

Q: How do I prevent the wraps from becoming soggy?
A: Avoid overfilling the wraps and wrap them tightly. Lightly toasting the assembled wraps in a dry skillet for a minute or two per side can also help to crisp them up.

Q: Can I freeze these wraps?
A: Freezing is not recommended, as the texture of the tortillas and rice can change significantly.

Final Thoughts

I hope this Chicken and Rice Wrap recipe brings as much comfort and joy to your table as it does to mine. Don’t be afraid to get creative with the toppings and variations to make it your own. And please, if you try it, let me know what you think! What’s your favorite topping combination? Share your feedback, your photos, and your culinary adventures – I can’t wait to hear from you! Maybe a crisp Mexican beer would pair perfectly with this dish? Enjoy!