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Print this Recipe    Spinach Wrap

Red, White, & Yellow Spinach Wrap

1 bag saffron rice mix (5 oz) (Mahatma)
2 Tbl vegetable oil
1 small, sliced: green & red bell peppers & white onion
2 skinless, boneless chicken breast halves
4 large (burrito-size) flour tortillas
1/4 lb spinach leaves, cleaned & trimmed
1 cup shredded mild Cheddar cheese

Prepare rice acording 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 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
& cheese. Roll tortillas. Wrap in butcher paper or foil.

Servings: 4


This is an easy recipe for anyone who is concerned with protecting their engagement ring or tungsten wedding bands while cooking big meals. While some people remove their jewelry before cooking, others refuse to remove symbolic jewelry like wedding bands for any reason. Spinach Wraps and other sandwiches are quick and easy meals to create without getting your hands too dirty.

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