Red, White, and Yellow Spinach Wrap
Source: Houston Chronicle from Riviana Foods
Servings: 4

1 (5 oz) bag mahatma saffron rice mix (or other brand)
2 tbsp vegetable oil
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1 small white onion, sliced
2 skinless, boneless chicken breast halves
4 large (burrito-size) flour tortillas
1/4 lb spinach leaves, cleaned and trimmed
1 cup shredded mild cheddar cheese

Prepare rice according to package directions.

While rice is cooking, heat oil in medium skillet. Saute peppers and onion. Remove from skillet, set aside.

In same pan, brown chicken breasts on both sides, cooking until done.

Lay tortillas on flat surface. Line each with spinach leaves. Divide rice in 4 equal parts, spreading evenly over spinach. Add equal amounts of sauteed vegetables on rice. Add sliced chicken and cheese. Roll tortillas. Wrap in butcher paper, parchment paper, or foil.