Canned chicken and instant rice make today’s recipe a breeze to whip up.
Add chicken to a skillet and break up into pieces.
Mix in the seasoning mix, soup, water, and rice. Bring to boil over medium heat.
Reduce heat to simmer and cover. Cook for 5 minutes until the rice is tender and water is absorbed.
Place 2 Tbsp of shredded cheese in the center of each tortilla. Add some of the chicken/rice mixture to the center on top of the cheese and roll up burrito style.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (727g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1578 | ||
Calories from Fat: 270 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 44.9mg | 14 % | |
Sodium 518.6mg | 18 % | |
Potassium 998.8mg | 26 % | |
Total Carbohydrate 290g | 85 % | |
Dietary Fiber 32.6g | 130 % | |
Sugars, other 257.4g | ||
Protein 45.8g | 65 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1578
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