Jambalaya Wrap

1 can (5 oz) chunk ham
1 cup Water Maid® Medium Grain Rice or River® Medium Grain White Rice
2 cups chicken broth
1 teaspoon Creole seasoning
1 lb medium sized shrimp, cooked (Or, one 5-oz. can chunk breast of chicken)
1 green bell pepper, thinly sliced
2 cups hot salsa
10-inch flour tortillas (4 to 6 are needed)

Prepare rice in chicken broth and Creole seasoning according to package directions. Stir in remaining four ingredients. Wrap mixture in flour tortillas and serve.

Serves 4 to 6 Wraps


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