15 Minute Chicken Soft Tacos

Mmm ---- sautéed chicken breast strips, chunky salsa and rice simmered in taco seasoning.  Bring on the tortillas, and dinner's served.

Makes 5 (2 tacos each) Servings

8 Member Ratings


1 Tbsp oil
1 lb boneless skinless chicken breast, cut into strips
2 cups water
1 cup thick and chunky style salsa
1 pkg (1.25 oz.) dry taco seasoning mix
2 cups Minute® White Rice, uncooked
10 (8-inch) flour tortillas
1 cup 2% milk shredded reduced fat Cheddar cheese


  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 minutes or until cooked through.
  • Add water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 minutes.
  • Spoon chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.
  • Variation:  Substitute 1 package (6 oz.) Grilled Chicken Breast Strips for the cooked fresh chicken strips. Omit oil. Mix chicken in skillet with water, salsa and seasoning mix. Bring to boil. Continue as directed.