Buffalo Chicken and Rice Wraps

Name: Buffalo Chicken and Rice Wraps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Whole Grain Brown; 2 tablespoons water, or as needed; 1 cup shredded cooked chicken breast; 0.25 cup Buffalo-style hot pepper sauce (such as Frank's® Red Hot®); 4 (8 inch) whole-wheat tortillas; 0.5 cup shredded Cheddar cheese; 0.5 cup shredded lettuce; 1 cup baby carrots; 1 cup celery sticks; 1 cup reduced fat ranch dressing

4.8

(12)

7 Reviews

6 Photos

These chicken and rice wraps combine precooked shredded chicken, Ben's Original Ready Rice Whole Grain Brown, and basic pantry ingredients to create an easy, healthy, and kid-friendly meal that even the pickiest of eaters will love. This recipe was inspired by my 8-year-old son's love for all things Buffalo. The wraps can be served cold, room temperature, or warm.

Submitted by Uncle Ben's

Updated on July 7, 2024

6

Prep Time:

10 mins

Cook Time:

5 mins

Total Time:

15 mins

Servings:

4

Yield:

4 wraps

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Ingredients

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Original recipe (1X) yields 4 servings

1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Whole Grain Brown
2 tablespoons water, or as needed
1 cup shredded cooked chicken breast
¼ cup Buffalo-style hot pepper sauce (such as Frank's® Red Hot®)
4 (8 inch) whole-wheat tortillas
½ cup shredded Cheddar cheese
½ cup shredded lettuce
1 cup baby carrots
1 cup celery sticks
1 cup reduced fat ranch dressing

Directions

Gently squeeze the sides of rice pouch to break apart rice. Pour rice and water into a skillet over medium heat. Cook and stir until rice is heated through and water is absorbed, about 2 minutes. Set aside.
Combine shredded chicken and buffalo sauce in a bowl; stir well and set aside.
Place a tortilla on a microwave-safe plate covered with a damp paper towel. Cook on high until warm and pliable, 20 to 30 seconds. Repeat this step with remaining tortillas.
Evenly divide rice among tortillas and spread to within 1/2 inch of the edges. Evenly divide chicken mixture over rice. Sprinkle with cheese, then top with lettuce. Fold in the sides of each tortilla and roll up tightly. Cut each wrap in half, diagonally.
Serve each wrap with carrots, celery, and about 1/4 cup ranch dressing for dipping.

Cook’s Note

If your kids are sensitive to spicy foods, use barbeque sauce instead. I promise, it's equally delicious.

These wraps can be made ahead and stored in the refrigerator.

34 home cooks made it!

Nutrition Facts (per serving)

402	Calories
11g	Fat
63g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 402
% Daily Value *
Total Fat 11g	14%
Saturated Fat 5g	24%
Cholesterol 45mg	15%
Sodium 1475mg	64%
Total Carbohydrate 63g	23%
Dietary Fiber 5g	18%
Total Sugars 7g
Protein 20g	40%
Vitamin C 14mg	15%
Calcium 186mg	14%
Iron 2mg	9%
Potassium 465mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Buffalo Chicken and Rice Wraps

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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