8 boneless skinless chicken tenderloins
1 cup water
1 cup white rice, instant and uncooked
3/4 cup Caesar salad dressing, nonfat
8 flour tortillas, 10-in., warmed
2 cups lettuce, shredded
2 medium tomatoes, chopped
1/2 cup croutons, small and seasoned; (optional)
Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high. Add chicken; cook 12 to 15 minutes or until lightly browned and done (internal temp 170°F). Add water and bring to boil. Stir in rice. Cover and remove from heat; let stand 5 minutes or until liquid is absorbed. Stir in salad dressing.Serving Suggestion: Fill each tortilla with chicken and rice mixture, lettuce, tomatoes and croutons. Fold in sides of tortilla and then roll up. Serve with black beans.
**I usually carmelize onions and add it to this wrap. It is great.
1 cup water
1 cup white rice, instant and uncooked
3/4 cup Caesar salad dressing, nonfat
8 flour tortillas, 10-in., warmed
2 cups lettuce, shredded
2 medium tomatoes, chopped
1/2 cup croutons, small and seasoned; (optional)
Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high. Add chicken; cook 12 to 15 minutes or until lightly browned and done (internal temp 170°F). Add water and bring to boil. Stir in rice. Cover and remove from heat; let stand 5 minutes or until liquid is absorbed. Stir in salad dressing.Serving Suggestion: Fill each tortilla with chicken and rice mixture, lettuce, tomatoes and croutons. Fold in sides of tortilla and then roll up. Serve with black beans.
**I usually carmelize onions and add it to this wrap. It is great.
Yum! These wraps look tasty!
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