Grilled Chicken Wraps with Spanish Rice

Just in time for summer grilling season – here is an easy recipe for grilled chicken wraps with Spanish rice!

It is finally warm! Mr. B. and I sat outside after our dinner last night and just basked in the heat.  8pm and the air was very thick – heat lightening flashed around us.  A sure sign that summer is near!

Summer is literally around the corner (June 21st) and all I can think about is grilling!  Mr. B and I have this cookbook – New Grilling Book (Better Homes & Gardens Cooking) (affiliate link) in our collection and I’ve read it cover to cover twice in the past few days.  Seriously buy it.  You can get it really cheap off of Amazon and there are so many amazing recipes in it.

These grilled chicken wraps with Spanish rice are delicious!  I took a simple recipe from the book and added minced shallots and garlic, as well as some black pepper.  The pepper actually made it in my recipe by accident – I don’t know how but I grabbed the measuring spoon and what I thought was the oregano and dumped it into my bowl.  Oops – oregano is not supposed to be that dark.

I decided to roll with it – and I’m glad I did.  The chicken is so delicious that I think I will make it again and pair it with some pasta and a cilantro pesto.  It’s so easy and uses ingredients I usually keep on hand anyway, so it may make it on to our dinner rotation.

Grilled Chicken Wraps with Spanish Rice

print shopping list

Ingredients

• 2 chicken breast halves, about 8 ounces
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 tablespoons minced shallots
• 1/2 tablespoon minced garlic
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1 1/4 cup chicken broth
• 2/4 cup chunky salsa
• 2/3 cup long grain rice
• 4 tortillas (I used spinach tortillas)
• 1 avocado, seeded, peeled and sliced
• fresh cilantro

Instructions

1. Make the marinade - combine the oil, lime juice, shallots, garlic, cumin, oregano, and black pepper in a small bowl. Put the chicken in a seal-able plastic bag and pour the marinade over the chicken. Toss to coat the chicken, seal the bag and refrigerate for 30 minutes.
2. Drain the chicken and discard the marinade. Prepare your grill.
3. In the meantime, prepare the rice. In a saucepan, combine the chicken broth, salsa and rice. Bring to a boil then reduce to a simmer. Cover and simmer for 20 minutes or until the rice is tender.
4. Cook the chicken on the grill - cook the chicken until 165 degrees.
5. Prepare your wrap - spoon rice into the tortilla, layer the avocado, then the chicken and top with fresh cilantro.
6. Optional: Garnish with salsa, sour cream and lime wedges.

by Jenny Bullistron

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 1702kcal Calories from fat 723
% Daily Value
Total Fat 80g	123%
Saturated Fat 14g	70%
Transfat 0g
Cholesterol 120mg	40%
Sodium 1525mg	64%
Carbohydrate 187g	62%
Dietary Fiber 25g	100%
Sugars 14g
Protein 65g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Did you add an ingredient? Let me know in the comments!

I was having some difficulty taking these photos today so Nero decided to help me during my test shots.  Do the limes smell alright?  They do to my pup.   I got the thumbs … errr … paws up!

xoxo,

Jenny B