Monterrey Green Chile Chicken Wraps | |
1 1/2 cups | long grain rice |
3 cups | |
4 ounce | can diced green chiles |
1 small | white onion, diced |
1 pound | boneless, skinless chicken breasts, cut into |
1 tsp. | pieces |
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
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
When done, spoon the Monterrey Green Chile Chicken equally into the wraps. Layer the Jack cheese over all and wrap. Serves 4.
26