Chicken And Rice Wrap (Using Rice-A-Roni) - cooking recipe

Ingredients

2 tablespoons margarine
1 (6 7/8 ounce) package Rice-A-Roni, spanish rice flavor (not the \"Mexican\" flavor one as its a little different and you need the \"Spanish Rice\" flavor one fo)
1 (16 ounce) salsa (or you can use 2 tomatoes chopped or 1 14.5 oz can of diced tomatoes in juice, undrained)
2 cups white chunk chicken from canned tyson chicken
1 (15 ounce) can can pinto beans, drained
1 (15 ounce) can corn, drained
8 (6 inch) flour tortillas, warmed
shredded cheddar cheese, sour cream and avocado for topping

Preparation

Melt margarine and saute vermicelli mix until golden brown.
Slowly stir in 2 c water, salsa, chicken and special seasonings. Bring to boil. Cover and reduce heat to low. Simmer 15-20 minutes until rice is tender.
Stir in beans and corn.
Let stand 5 minutes before serving.
Serve in warm tortillas with sour cream, grated cheese and avocados on top.