Monterrey Green Chile Chicken Wraps (Rice Cooker)

Name: Monterrey Green Chile Chicken Wraps (Rice Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups long grain rice; 3 cups low sodium chicken broth; 4 ounces diced green chilies; 1 small white onion, diced; 1 lb boneless skinless chicken breast, cut into 1/2-inch; salt; ¼ teaspoon cayenne pepper; 6 flour flour tortillas; 1 cup low-fat sour cream; 2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh chives, chopped; 1 cup monterey jack cheese, shredded

Servings: persons

1 ½ cups long grain rice
3 cups low sodium chicken broth
4 ounces diced green chilies
1 small white onion, diced
1 lb boneless skinless chicken breast, cut into 1/2-inch
salt
¼ teaspoon cayenne pepper
6 flour flour tortillas
1 cup low-fat sour cream
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh chives, chopped
1 cup monterey jack cheese, shredded

1
Place the rice, chicken broth and chiles in the inner pot.
2
Stir with a long-handled plastic spoon.
3
Add the onion, chicken meat, salt and cayenne pepper.
4
Cover and press the White Rice button.
5
While the chicken and rice cook, loosely wrap the four tortillas in a paper towel and place them in the steam tray.
6
Combine the sour cream, cilantro and chives in a small bowl.
7
After the rice has steamed for 25 minutes, open the lid, keeping hands and face away to avoid steam burns, and use oven mitts to place the tortilla-filled steam tray into the rice cooker.
8
Steam for an additional 5 minutes.
9
Using oven mitts, remove the tray and check the chicken with the tip of a knife to determine that the chicken is cooked through and no pink remains.
10
Add the sour cream mixture to the rice, carefully replace the steam tray with the tortillas and steam for an additional 3 minutes.
11
When done, spoon the Monterrey Green Chile Chicken equally into the wraps.
12
Layer the Jack cheese over all and wrap.

1517

kcal

Calories

Fat

174

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups long grain rice, 3 cups low sodium chicken broth, 4 ounces diced green chilies, 1 small white onion, diced, and more.

Yes, Monterrey Green Chile Chicken Wraps (Rice Cooker) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!