Easy Chicken & Rice Wrap

2 tablespoons butter
1 pkg RICE-A-RONI® Spanish Rice
1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
3 chicken breasts, cut into thin strips or diced
1 cup canned black or red kidney beans, drained and rinsed
1 cup corn, drained
8 (6-inch) flour tortillas, warmed
Shredded cheddar cheese, optional
Sour cream, optional


• In large skillet, over medium-high heat, melt margarine. Saute rice mix until vermicelli is golden brown.
• Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low.
• Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
• Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired.