Best Nacho Chicken And Rice Wraps 4 Ww Points Recipes

Nacho Chicken and Rice Wraps (4 Ww Points) image

Provided by punkyluv

Categories Chicken

Time 6h5m

Yield 15 serving(s)

Number Of Ingredients 6

2 (10 1/2 ounce) cans cheddar cheese soup
1 cup water
2 cups chunky salsa
1 1/4 cups uncooked converted white rice
12 ounces cooked chicken, chopped into small pieces
15 98% fat free fajita size flour tortillas (1 point each)

Steps:

Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on LOW 6 to 7 hours or until rice is done. Spoon 1/2 cup rice mixture down center of each tortilla. Fold tortilla around filling.
Serves: 15 (1/2 Cup Rice + 1 Tortilla).
Per Serving: 210 Calories; 3g Fat (12.1% calories from fat); 11g Protein; 36g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable. WWP: 4.

Slow Cooker Nacho Chicken and Rice Wraps image

Time 7h10m

Yield 10 servings

Number Of Ingredients 6

2 can Campbell's® Condensed Cheddar Cheese Soup
1 c. water
2 c. Pace® Picante Sauce
1 1/4 regular long-grain white rice
2 lb. skinless, boneless chicken breast
10 flour tortilla

Steps:

Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.

Chicken and Rice Wrap (Using Rice-A-Roni) image

Provided by OceanLuvinGranny

Categories Poultry

Time 35m

Yield 1 Pot, 4-5 serving(s)

Number Of Ingredients 8

2 tablespoons margarine
1 (6 7/8 ounce) package Rice-A-Roni, spanish rice flavor (not the "Mexican" flavor one as its a little different and you need the "Spanish Rice" flavor one fo)
1 (16 ounce) salsa (or you can use 2 tomatoes chopped 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 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

Steps:

Melt margarine and saute vermicelli mix until golden brown.
Slowly stir in 2 c water, salsa, chicken and special seasonings. Bring to boil. Cover and reduce heat to low. Simmer 15-20 minutes until rice is tender.
Stir in beans and corn.
Let stand 5 minutes before serving.
Serve in warm tortillas with sour cream, grated cheese and avocados on top.

Nutrition Facts : Calories 611.6, Fat 14.4, SaturatedFat 2.9, Sodium 1365.8, Carbohydrate 105.3, Fiber 17, Sugar 9.2, Protein 21.9

Mexican Chicken and Rice Wraps image

Provided by beyond.blond

Time 30m

Yield 8 wraps

Number Of Ingredients 9

2 boneless skinless chicken breasts, shredded
2 (1 1/4 ounce) packets taco seasoning
1 cup rice, prepared as per package directions
1 cup frozen corn
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup picante sauce (thick and chunky works best, but you can use whatever you like)
2 cups shredded cheddar cheese
8 large tortillas (I like the jalepeno and cheddar ones)

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.