These make a quick and easy weeknight supper. The leftovers taste great for lunch.
281 cal Serves 6
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Step 1In a large pot, heat oil over medium heat. Add chicken and cook until no longer pink. About 10 minutes.
Step 2Add spices, tomatoes, corn and water and cook for 5 minutes.
Step 3Add rice and cook for 5 minutes, stirring frequently.
Step 4Add ½ cup (125 mL) of mixture to the middle of a tortilla. Top with 1 tbsp (15 mL) of sour cream and about 2 tbsp (25 mL) of cheese. Roll up and serve.
Per serving (1 of 4)
- 18 g
- 326 mg
- 340 mg
- Total fat
- 9 g
- Saturated fat
- 4 g
- 39 mg
- 30 g
- 3 g
Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2009.
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