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Mexican Chicken & Rice Wraps

5 from 2 votes

These Mexican Chicken and Rice Wraps are filled with tender pieces of marinated chicken, tangy rice, corn and cheese. You can prepare them in advance and keep them in the fridge until it’s time to finish them off in the oven!

Chicken and rice wraps on a plate
Mexican Chicken & Rice Wraps

Every Tuesday at our place we have Taco Tuesday! And let me tell you, it isn’t limited to tacos, we have dishes like Loaded Quesadillas, the Steak Salad Wraps, Mexican Style Rice, Slow Cooked Chicken Taquitos, Mexican Carnitas and so much more. Basically it’s a day to serve anything Mexican inspired. So, I am always on the lookout of what I can make in that theme. And let me tell you, these Mexican Chicken & Rice Wraps were a huge hit with the family. Yes, they are a bit of work, but you can do them before hand and keep them in the fridge up to overnight before baking. Make them soon friends.

Why You’ll Want To Make These Wraps

  • Flavour – The chicken is given a quick marinade before cooking and the rice is all wrapped up in a tangy lime marinade for a fantastic flavour.
  • Crowd pleaser – Wraps always seem to make people happy at dinner time. These are no exception and would be great to serve at any kind of an event.
  • Easy ingredients – This recipe uses all basic and uncomplicated ingredients that you’ll find in all grocery stores.
  • Prepare ahead – one of the things I love about this recipe, is you can prepare them before hand, and keep them in the fridge until cooking time.
chicken and rice wraps on a baking sheet with sour cream and guacamole.
Mexican Chicken & Rice Wraps

Ingredients

  • 1 1/2 lbs chicken tenders
  • 3 Tablespoons olive oil divided
  • 3 cups wild rice cooked
  • 1 cup corn
  • 1 1/2 cups Cheddar cheese shredded
  • 5 large Flour tortillas

For the chicken marinade

  • 1 tbsp olive oil
  • juice of 1/2 lemon
  • 2 cloves garlic crushed
  • 1 tbsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

Vinaigrette for the rice

  • 1 tbsp olive oil
  • Juice of 1 1/2 limes
  • 1 tsp sugar
  • small bunch fresh chopped cilantro

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Inigredients to make Chicken and Rice Wraps
Ingredients to make Chicken & Rice Wraps

Instructions

  1. First marinade the chicken – Combine the olive oil, lemon juice, salt, black pepper, garlic and cumin in a bowl. Whisk to combine. Pour marinade over chicken and completely coat.
  2. Cook the chicken – Set a large skillet over medium to high heat and add 2 tablespoons of the olive oil. Place the chicken tenders in the skillet and cook for about 3 – 4 minutes each side until chicken is cooked through. Remove from heat and shred apart. Set aside.
  3. Make the vinaigrette for the rice – Combine the olive oil, lime juice, sugar, salt and fresh chopped cilantro in a bowl. Whisk to combine.
  4. Make the rice filling – In a large bowl, combine the rice, corn and the vinaigrette. Stir really well to combine.
  5. Fill all the wraps – Lay out the large flour tortillas. Evenly fill all the tortillas with the chicken, rice and cheese. Fold in the sides and tightly wrap up the tortillas.
  6. Bake – Place all the tortillas on a greased baking tray (grease it with the remaining tablespoon of olive oil), place them seam side down. Bake in a preheated 375 degree oven for about 20 minutes.
  7. Serve – Remove from oven and cut the wraps in half. Suggested serving with sour cream, salsa and/or guacamole.

Notes About The Wraps

  • About the chicken – I used chicken tenders in this recipe. You can easily use chicken breasts. Just keep in mind, chicken breast will take much longer to cook as they are much bigger.
  • About the rice – I used precooked wild rice in this recipe. If you are cooking your rice, you’ll want to use about one cup of uncooked rice. As well you can use long grain or even brown rice for this recipe.
  • The marinade – The chicken marinade is very basic and not hot or spicy at all. If you would prefer a little heat, you could add some crushed chili flakes to the marinade for a bit of a kick.
  • The vinaigrette – this gives a wonderful flavour to the rice, so don’t skip the vinaigrette dressing friends. If you are not a fan of vinaigrettes, you could leave it out. Just keep in mind it’s what give a lot of flavour to the wrap.
  • Cheese – I used a sharp cheddar for this recipe, but any hard or medium cheese would work. You could use Monterey cheese, Gouda or even Havarti.
  • Wraps – I used extra large flour tortilla wraps for this recipe. If you want to make smaller wraps, you could use smaller sized tortillas.
Close up of Mexican Chicken and Rice Wraps cut in half.
Mexican Chicken and Rice Wraps

Frequently Asked Questions

Is there a difference between tortillas and wraps?

A tortilla is thin wheat based flatbread that doesn’t use spices, flavours or leavening agents. A wrap is generally a dough made with yeast. It is smaller in size, and do not contain any spices and flavors.

Can you use wrap bread for this recipe?

I don’t recommend using wrap bread for this recipe as it’s much thicker and wouldn’t bake as well as the flour tortillas.

Mexican Chicken & Rice Wraps

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Mexican Chicken and Rice Wraps

These Mexican Chicken & Rice Wraps are a whole meal in a wrap!  A delicious wrap that you an make in advance and bake in the oven just before serving.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Lunch, Main Course
Cuisine: Mexican, North American, Tex Mex
Keyword: chicken, rice, Wraps
Servings: 5 wraps
Calories: 381kcal
Author: Julia Pinney

Ingredients

  • 1 1/2 lbs chicken tenders
  • 3 Tablespoons olive oil divided
  • 3 cups wild rice cooked
  • 1 cup corn
  • 1 1/2 cups Cheddar cheese shredded
  • 5 large Flour tortillas

For the chicken marinade

  • 1 tbsp olive oil
  • juice of 1/2 lemon
  • 2 cloves garlic crushed
  • 1 tbsp cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

Vinaigrette for the rice

  • 1 tbsp olive oil
  • Juice of 1 1/2 limes
  • 1 tsp sugar
  • small bunch fresh chopped cilantro

Instructions

  • First marinade the chicken. Combine the olive oil, lemon juice, salt, black pepper, garlic and cumin in a bowl. Whisk to combine. Pour marinade over chicken and completely coat.
  • Set a large skillet over medium to high heat and add 2 tablespoons of the olive oil. Place the chicken tenders in the skillet and cook for about 3 – 4 minutes each side until chicken is cooked through. Remove from heat and shred apart. Set aside.
  • Make the vinaigrette for the rice. Combine the olive oil, lime juice, sugar, salt and fresh chopped cilantro in a bowl. Whisk to combine.
  • In a large bowl, combine the rice, corn and the vinaigrette. Stir really well to combine.
  • Lay out the large flour tortillas. Evenly fill all the tortillas with the chicken, rice and cheese. Fold in the sides and tightly wrap up the tortillas.
  • Place all the tortillas on a greased baking tray (grease it with the remaining tablespoon of olive oil), place them seam side down.
  • Bake in a preheated 375 degree oven for about 20 minutes.
  • Remove from oven and cut the wraps in half. Suggested serving with sour cream, salsa and/or guacamole.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Mexican Chicken and Rice Wraps
Amount Per Serving (1 wrap)
Calories 381 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 59mg20%
Sodium 650mg28%
Potassium 453mg13%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 4g4%
Protein 23g46%
Vitamin A 785IU16%
Vitamin C 8mg10%
Calcium 222mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on April 20th, 2022
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About Julia Pinney

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3 Comments on “Mexican Chicken & Rice Wraps”

  1. I have a question: since there is a considerable difference between the nutrients in wild rice vs brown or white, will you tell us what precooked rice you used in this recipe? It looks like a blend. I’d like to sub brown. Thanks.

    Reply
5 from 2 votes (2 ratings without comment)

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