CHICKEN AND RICE WRAPS RECIPE RECIPES

Steps:

• Cook the rice according to package directions until al dente.
• Meanwhile, rinse the snow peas. Cook the broccoli in boiling water for 5 minutes. Add the snow peas for 30 seconds and then drain.
• Peel the carrot. Rinse the bell pepper, cut in half and remove the seeds. Rinse the cabbage. Cut everything into cubes. Rinse the zucchini, quarter lengthwise and cut into slices.
• Heat some butter and peanut oil in a pan. Sauté the carrot for 3 minutes over medium heat. Add the cabbage for a further 2 minutes. Next add the zucchini and bell pepper and sauté for another 2 minutes. Shower with sugar and let it caramelize. Deglaze with soy sauce and vinegar. Season the broccoli and snow peas with salt and pepper.
• Heat the tortillas to package instructions. Heat some sesame oil in a pan. Fry the rice over medium heat for 2-3 minutes. Spread on a tortilla and distribute the vegetables. Serve rolled up and on plates.

Steps:

• In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
• In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
• As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.