Chicken and Rice Wrap

Ingredients:

• 2 tablespoons margarine or butter
• 1 (6.8-ounce) package Spanish Rice
• 1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
• 12 ounces boneless, skinless chicken breast, cut into thin strips (about
• 3 breasts)
• 1 cup canned black or red kidney beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 8 (6-inch) flour tortillas, warmed
• Shredded cheddar cheese, optional
• Sour cream, optional

In large skillet, over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown.

Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream