Cheesy Chicken and Rice Wraps

When I was pregnant with Mara, I found a recipe online that sounded sort of good but needed some help because it didn't look like it would have much flavor. After some experimenting, we came up with our cheesy chicken and rice wraps that has become one of our go-to recipes when we can't think of anything else to make. The best part? It makes a lot of leftovers that taste just as good the next day, so I get several lunches out of it too. Plus, it freezes really well and even works as a dip/topping for chips.

Cheesy Chicken & Rice Wraps
1 lb. boneless, skinless chicken breasts, cooked and shredded or cubed
2 c. water
1 can of Rotel or 1 c. salsa
1 pkg. taco seasoning
2 c. instant rice, uncooked
8 oz. Velveeta (1/4 brick)
Corn (optional)
20 flour tortillas (fajita size)
Lettuce
Sour cream
Shredded cheese

In a skillet or saucepan, combine chicken, water, Rotel/salsa, and seasonings. Bring to a boil. Add rice and simmer on low for 5 minutes. Add Velveeta and corn, and stir occasionally until melted.

Place mixture in a tortilla and top with lettuce, sour cream, and extra cheese (if desired). John and Mara also like to add some taco sauce to theirs. Wrap the tortilla and enjoy!

To freeze, simply wrap each folded tortilla individually in tin foil and place in gallon-size freezer bag.