Chicken Rice Wraps

Chicken and Rice Wraps (2-3meals)

 

 1 lb. Boneless skinless chicken breasts, cooked and shredded
2 c. water
1 c. mild salsa
1 pkg. Taco seasoning mix
2 cups instant rice, uncooked
8 - 12 flour tortillas

½ container salsa (medium)

1 small container sour cream

(2-3gallon bags, 4-6 sandwich bags)

Mexican cheese (place in separate bags)

In skillet or saucepan, combine chicken, water, 1 cup salsa and seasonings.
Bring to a boil.
Add rice and simmer on low for 5 minutes.
Spoon mixture into center of tortillas and wrap.

Mix and Freeze sauce (second half of salsa and sour cream) separate in a baggie and cheese in another bag

To FREEZE: Simply wrap each folded tortilla saran wrap and then in foil and place in 1 gallon freezer bag. Place Cheese bags and sauce bags in as well

To SERVE: Put in oven until warm, top with sauce and Mexican cheese to melt and eat!