Monterrey Green Chile Chicken Wraps

Monterrey Green Chile Chicken Wraps
1 1/2 cups	long grain rice
3 cups	low-sodium chicken broth
4 ounce	can diced green chiles
1 small	white onion, diced
1 pound	boneless, skinless chicken breasts, cut into 1/2-inch
1 tsp.	pieces
1 tsp.	salt
1/4 tsp.	cayenne pepper
6	flour tortilla wraps
1 cup	lowfat sour cream
2 tbsp.	fresh cilantro, chopped
1 tbsp.	fresh chives, chopped
1 cup	Monterey Jack cheese, shredded

Place the rice, chicken broth and chiles in the inner pot. Stir with a long-handled plastic spoon. Add the onion, chicken meat, salt and cayenne pepper. Cover and press the White Rice button.

While the chicken and rice cook, loosely wrap the four tortillas in a paper towel and place them in the steamer tray. Combine the sour cream, cilantro and chives in a small bowl. After the rice has steamed for 25 minutes, open the lid, keeping hands and face away to avoid steam burns, and use oven mitts to place the tortilla-filled steamer tray into the rice cooker. Steam for an additional 5 minutes. Using oven mitts, remove the tray and check the chicken with the tip of a knife to determine that the chicken is cooked through and no pink remains. Add the sour cream mixture to the rice, carefully replace the steam tray with the tortillas and steam for an additional 3 minutes.

When done, spoon the Monterrey Green Chile Chicken equally into the wraps. Layer the Jack cheese over all and wrap. Serves 4.

ARC-960W specifications

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