15 Minute Chili and Rice Wraps

Makes 6 Servings


1 can (15 oz.) chili with beans
1 cup water
1 cup Minute® White Rice, uncooked
6 (8-inch) flour tortillas


  • Mix chili and water in medium saucepan. Bring to boil on medium heat.
  • Stir in rice; cover. Reduce heat to low; cook 5 minutes.
  • Spoon 1/3 cup of the chili mixture onto each tortilla. Fold in sides, then roll up tightly from bottom. Secure with toothpicks, if desired.
  • Jazz It Up: Top filling in each wrap with a dollop of sour cream before rolling up. Serve topped with shredded cheddar cheese, chopped tomato and green onion slices.