Thursday, February 24, 2011

Salsa Chicken Wraps

       It's been a while since I had time to post a new recipe.  My husband and I have been very busy at work the last two weeks and the frozen meals have really come in handy.  It's nice to have a home made meal ready to go into the oven or onto the stove top instead of stopping at a fast food restaurant on the way home from an exhausting day.  Then after dinner we put the dishes in the dishwasher and fall into bed.  No pots or pans to wash and the kitchen is not a mess at 9 o'clock at night.  Then it's up at 5:15 in the morning and we have leftovers in the fridge ready to take with us to work.  Now I have two days off and I'm trying to make the most of it before I head back to work on Saturday. 

Today I wanted to show you how to make Salsa Chicken Wraps.  These little wraps make an awesome lunch or a late night snack.  They are equally yummy without the chicken if you are a vegetarian.  You can wrap them in foil and heat them up in the oven if you are home, or you can wrap them in plastic wrap and heat them in the microwave if you are going to work.  All the ingredients are fully cooked, so if you thaw them out a day in advance you can eat them at room temperature on a job site or in the car. 


2 chicken breasts                         2.49
1 can black beans                           .80 
1 C brown rice                                 .41
8oz pepper jack cheese                2.18
16 oz salsa                                      3.48
1 pkg taco seasoning                      .58
1/2 C chopped cilantro                  .37
1 C corn (not pictured)                  .25
2 pkg 8 inch flour tortillas           3.52


Poach the chicken breasts and chop into 1/4 inch pieces.  Steam the brown rice according to package directions.  As these are cooking you can drain and rinse the black beans.  Drain excess moisture off the salsa.  Grate the pepper jack cheese.  Mix the rice, beans, salsa, cheese, taco seasoning, corn and cilantro in a medium mixing bowl.   At this stage you have the vegetarian version.  Now add the chopped chicken for the original version.

Now place two heaping spoonfuls (about 2/3 C) of this filling into the middle of a tortilla.

Next the left and right sides of the tortilla in over the filling and roll up the tortilla from the bottom to the top.
I couldn't wrap and take pictures at the same time, so here is the finished product.
Then wrap each filled tortilla in plastic wrap.

When all the tortillas are filled and wrapped place them in two gallon sized freezer bags.

Then place in the freezer.  When ready to eat, you can put one plastic wrapped Salsa Chicken Wrap into the microwave and cook on high for a 2-3 minutes.  Then let it rest for a minute or two so it is cool enough to handle.  Unwrap the plastic wrap and enjoy.
Delicious!  At home I garnish with sour cream and cilantro, but at work I just eat with my hands with no toppings.  All the flavor is already inside!

I was able to make 16 Salsa Chicken Wraps for 88 cents a piece!  I can assure you this is what my husband will be eating while I'm working hard this weekend.  If you use mild salsa and pick a chicken taco seasoning this is a great option for kids.  If you like extra spicy then add a small can of diced jalapenos to the filling.


Christie aka Keeza 


  1. I am running to the grocery store today and excited to make these! Sounds delicious and so easy! Thanks Christie!

  2. Just wanted to let you know we LOVE this recipe at our house :)

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  4. We make these for our grandpa every christmas, they are delicious!

    - N & J

  5. Just made a triple batch for a freezer meal exchange & my kids' lunches. Love how these have great flavor without having a ton of ingredients. Sampled one before I froze them all & these are delicious!