Chicken Wraps With Spanish Rice

This is a slighty modified recipe from the Better Homes & Gardens Grilling Cookbook. We have made these a lot over the last several months Hopefully it's not too late in the year for grilling. I sure don't think so.

• 1/2 lb. skinless, boneless chicken breast
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 1 cup chicken broth
• 2/3 cup long grain wild rice
• 3/4 cup salsa
• 4 8-inch tortillas
• Guacamole
• Fresh Cilantro
• Lime Wedges

In a small bowl, combine oil, lime juice, cumin, and oregano. Pour over chicken in a self-sealing bag or shallow dish. Marinate in refrigerator for 30 minutes. Meanwhile, prepare spanish rice. In a saucepan combine chicken broth, salsa, and long grain wild rice. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until the rice is tender and most of the liquid is absorbed.

Preheat grill. Reduce heat to medium. Cook chicken over heat for 12 to 15 minutes, turning once. Once cooked, chop chicken into slices. Warm tortillas and spread with guacamole and spanish rice. Top with chicken and additional salsa. If desired, serve with fresh cilantro and lime wedges. Fold in sides of tortilla and roll up.