Make Ahead Meals: Chicken and Rice Wraps

Tonight I ate dinner alone, which was probably a good thing since the meal I planned was a little on the skimpy side. During planning mode, I planned to double this recipe and have two meals prepped, but in preparation, I made a single batch and halved it… oops! As it was, the recipe was still sufficient for my dinner and lunch, but I have a feeling Travis would have still been hungry if he had joined me.

Overall, this was very good. I didn’t feel like shredding cheese just for myself, so I paired the wraps with some ranch dressing and some salsa that I had on-hand in the refrigerator. I use the tortillas you can buy in the plastic package on the bread aisle, and then you cook them on the stove prior to eating. These are the closest I have found to real Tex-Mex flour tortillas, they are so thin and light compared to the precooked ones on the shelves. Because of this, my prep time and clean up are a little bit longer, but it is worth it.

Picture from: Freezer Meals for Us

2 c. cooked, shredded chicken
2 c. water
1 c. mild salsa
1 pkg. taco seasoning mix
2 c. instant rice, uncooked
1 pkg. flour tortillas


1.In a saucepan combine chicken, water, salsa, and taco seasoning. Bring to a boil. Add rice and simmer on low for 5 minutes.
2.Freeze rice mixture in a Ziploc and Freeze.
3. Defrost and heat rice mixture.
4.To serve, put rice mixture, cheese, and sour cream, if desired in tortillas and wrap.


I defrosted my mixture in the refrigerator overnight, then reheated it on the stove. It doesn’t take a lot to reheat the mixture, so you could probably place the chicken mixture in a microwave safe container and reheat it in the microwave.  Overall, I think I might add more chicken to the mixture (and make sure that I double the recipe as planned) next time. Very tasty and fairly easy prep once it has been premade

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