Ingredients
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1
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pkg
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Carolina® Saffron Yellow Rice mix
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2
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Tbsps
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vegetable oil
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1
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|
green bell pepper, seeded and sliced
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1
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red bell pepper, seeded and sliced
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1
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white onion, sliced
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2
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boneless skinless chicken breasts
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4
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flour tortillas (burrito size)
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1/4
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lb
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spinach leaves (cleaned and trimmed)
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1
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cup
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shredded mild Cheddar cheese
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Cooking Directions
Prepare rice mix according to package directions.
While rice is cooking, heat oil in medium skillet, sauté peppers and onion. Remove from skillet; set aside. In same skillet, brown chicken breasts on both sides, cooking until chicken is no longer pink (about 10 minutes). Remove from skillet and slice chicken in thin slices.
Lay tortillas on flat surface. Line each tortilla with spinach leaves. Divide rice in 4 equal parts, spreading rice equally over spinach. Add equal amounts of sautéed vegetables on rice. Add sliced chicken and shredded cheese. Wrap in butcher paper or foil. Cut in halves to serve.