Every Tuesday is Taco Tuesday at our home! While tacos are a staple, we often get creative with dishes like Loaded Quesadillas, Steak Salad Wraps, Mexican Style Rice, Slow Cooked Chicken Taquitos, and Mexican Carnitas. It’s all about celebrating the vibrant flavors of Mexican cuisine. Recently, I introduced these Mexican Chicken & Rice Wraps to the family, and they were an absolute hit! They do take some time to prepare, but you can assemble them in advance and keep them in the fridge overnight before baking. Trust me, these are a must-try!

Why You’ll Want To Make These Wraps

• Flavour – The chicken is marinated in a mixture that adds a burst of flavor, while the rice gets a refreshing zing from lime, making each bite a delight.
• Crowd Pleaser – Wraps are universally loved, and these are no exception! They make a perfect dish for gatherings or family dinners.
• Easy Ingredients – You won’t need any specialty items for this recipe; all the ingredients are common and can be found in your local grocery store.
• Prepare Ahead – One of the best features of these wraps is that you can prep them beforehand. Just store them in the fridge until you’re ready to bake!

Ingredients

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

For the Vinaigrette for the Rice

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

Tip: Want to make your own flour tortillas? Try making them from scratch with a homemade recipe!

Instructions

1. Start by marinating the chicken – In a bowl, combine olive oil, lemon juice, salt, black pepper, garlic, and cumin. Whisk everything together and pour the marinade over the chicken, making sure it’s completely coated.
2. Cook the chicken – Heat a large skillet over medium-high heat, adding 2 tablespoons of olive oil. Place the chicken tenders in the skillet and cook for about 3-4 minutes on each side until cooked through. Remove from heat and shred the chicken. Set aside.
3. Make the vinaigrette for the rice – In a separate bowl, mix olive oil, lime juice, sugar, salt, and chopped cilantro. Whisk until combined.
4. Prepare the rice filling – In a large bowl, combine the cooked rice, corn, and vinaigrette. Stir well to mix everything evenly.
5. Assemble the wraps – Lay out the flour tortillas and evenly distribute the shredded chicken, rice mixture, and cheese across them. Fold in the sides of the tortillas and roll them tightly to form wraps.
6. Bake the wraps – Place the wrapped tortillas seam side down on a greased baking tray (use the remaining tablespoon of olive oil to grease). Bake in a preheated oven at 375°F (190°C) for about 20 minutes.
7. Serve – Remove from the oven, slice the wraps in half, and enjoy them with sour cream, salsa, and/or guacamole!

Notes About the Wraps

• About the chicken – While I used chicken tenders for this recipe, chicken breasts work just as well, but they’ll take longer to cook due to their size.
• About the rice – I opted for pre-cooked wild rice, but if you’re cooking it yourself, use about one cup of uncooked rice. Other options include long grain or brown rice.
• The marinade – The marinade is mild; for a bit of heat, feel free to add crushed chili flakes for an extra kick!
• The vinaigrette – This adds lots of flavor to the rice; skipping it isn’t recommended unless you really prefer it plain.
• Cheese – I used sharp cheddar for this recipe, but feel free to substitute any hard cheese you enjoy like Monterey Jack, Gouda, or Havarti.
• Wraps – I chose extra-large flour tortillas for this, but smaller tortillas can be used to make mini wraps!

Frequently Asked Questions