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Grilled Chicken & Rice Wrap Recipe

Ingredients

1 1/2 tablespoons olive oil

1/4 cup shredded Cheddar cheese

1 tablespoon chopped fresh onion

1/8 cup chopped green bell pepper

1/4 teaspoon garlic powder

1/8 teaspoon paprika

1 dash soy sauce

1 dash Worcestershire sauce

1 dash paprika

1 teaspoon chopped fresh parsley

Directions

Spread mustard over chicken slices, anchoring with toothpicks; slide wrapper into greased 9-inch round baking dish.

Brush with olive oil, cheese and onion; pat onto chicken slices; cover; let stand 20 minutes, uncovered, to marinate for 3 to 4 minutes.

Melt butter in medium saucepan over medium-low heat; immediately reduce heat to low. Cook chicken over medium-low heat for 1 minute, turning once, until lightly browned.

Remove chicken from juices. Preserve 2 tablespoons of skins with salt.Remove skin from wings; set aside.

Heat olive oil and soy sauce over medium heat. Cover bottom of baking dish; heat to proper oil and sauce. Pour mustard mixture over chicken.

Add garlic powder and paprika; sprinkle bottom with garlic powder and paprika mixture. Return chicken to simmer. Stir in Worcestershire sauce. Return chicken to the simmer; add rice and stir until heated through.

Until all of chicken pieces are cooked off, stir in garlic mustard mixture, soy sauce and Worcestershire sauce.