Easy Chicken And Rice Wraps - cooking recipe

Ingredients

2 Tbsp. margarine
1 (6.8 oz.) pkg. Rice-A-Roni Spanish rice
16 oz. jar salsa
12 oz. boneless, skinless chicken breasts, cut into thin strips (about 3 breasts)
1 c. canned black beans, rinsed and drained
1 c. frozen or canned corn, drained
8 (6-inch) flour tortillas, warmed
shredded Cheddar cheese
sour cream

Preparation

In large skillet over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown. Add 2 cups water, salsa, chicken and special seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until liquid is absorbed and chicken is cooked through. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream. Serves 4.