Chicken & Rice Wraps

Here’s another super easy, delicious, and (pretty) healthy meal to add to the rotation. And it helps give me my weekly fix of Mexican flavors. Yum.

These wraps are “designed” to be a freezer meal, so they’re perfect for making in advance and popping into the freezer. When wrapped individually, these make for great lunches to bring to work, or for a quick weeknight meal.

Because of the amount of salsa used, at first I thought they were going to taste like salsa–with other ingredients mixed in. I’ll admit that would still be tasty, but not exactly what I’d call a stellar meal. However, when the spices are all mixed in, these have a surprising amount of flavor… and a bit of a spicy kick, too!

Chicken and Rice Wraps
(Source: Proceed With Caution, adapted from WC Freezer Friendly Recipes)

Ingredients:
– 1 can black beans, rinsed and drained
– 2 cups cooked brown rice
– 2 cups salsa
– 1 recipe taco seasoning (recipe follows) — or use 1 packet store-bought seasoning
– 4 cups cooked, shredded chicken
– 1/2 cup shredded mexican cheese blend
– tortillas

Directions:
Combine all ingredients in a large bowl and mix well. If freezing, scoop into tortillas and fold into a burrito shape. Wrap with foil and freeze in a freezer bag. To re-heat, unwrap from foil and microwave until heated through (about two minutes), flipping over halfway through. If eating immediately, microwave chicken mixture until heated through. Scoop into tortillas and fold into burrito shape. Cut in half and serve.

Taco Seasoning
(Source: Allrecipes, as seen on Proceed With Caution)

– 1 tablespoon chili powder
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/4 teaspoon crushed red pepper flakes
– 1/4 teaspoon dried oregano
– 1/2 teaspoon paprika
– 1 1/2 teaspoons ground cumin
– 1 teaspoon sea salt
– 1 teaspoon black pepper