YOUR SOLIN GENERATED RECIPE
Spanish Chicken and Rice Wrap
Seared chicken and crispy beef bacon are wrapped with fluffy rice and melted cheese in a toasted tortilla for a smoky, satisfying bite.
INGREDIENTS
4 oz chicken breast
0.25 cup cooked brown rice
1 medium whole wheat tortilla
1 slice beef bacon
1 tbsp shredded cheddar cheese
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp olive oil
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast and beef bacon into small, bite-sized pieces.
Heat a skillet over medium-high heat and cook the beef bacon until it is crisp and golden.
Remove the bacon with a slotted spoon, leaving the rendered fat in the pan, and add the olive oil.
Add the chicken to the skillet along with the smoked paprika, sea salt, and black pepper, searing until cooked through.
Toss in the diced red bell pepper and yellow onion, sautéing for 3-4 minutes until the vegetables are tender.
Stir the cooked brown rice into the skillet for 1 minute to incorporate the flavors and warm it through.
Lay the tortilla flat and pile the chicken and rice mixture into the center, topping it with the crispy bacon and shredded cheese.
Fold the sides of the tortilla in and roll it tightly to form a wrap.
Place the wrap seam-side down back into the hot skillet for 1 minute per side until the exterior is toasted and the cheese is melted.