Chicken and Shrimp Wrap
This recipe is my copycat version of my favorite meal at Coco Bolo's in Manhattan, KS, the Chicken and Shrimp Wrap. Dunked in their Jalapeno Ranch, this wrap is absolutely perfect and a great meal for meal prepping.
Ingredients
- 2 Chicken Breasts Season with garlic, salt, and pepper, Depending on thickness, I sometimes slice the breasts horizontally to make four. It can be a little easier and quicker to cook.
- 1 8 oz Can of Rotel
- 1 Bag of Shrimp (grab 1-2 lb bag depending on my other meals for the week).
- 1 bag Shredded Cheese
- Lettuce, small head Chop head of lettuce for burritos.
- 1 package Spanish or Navajo Rice
Instructions
- Cook Spanish rice according to package instructions. Set aside, but keep warm
- Season your chicken and shrimp. Cook both Chicken and Shrimp and set aside to rest.
- While Chicken and Shrimp are resting, chop lettuce and place in bowl.
- Open can of Rotel, strain and place in a bowl.
- Grab your tortillas and heat in the mirowave one at a time, by placing inbetween a paper towel for 15 sec.
- Once tortilla is heated, place on a flat surface and add a spoonful of rice, chicken, shrimp, then top with cheese, lettuce, and Rotel. Folding in the sides, roll into a burrito, slice and enjoy.
Notes
While I like to be a little more specific in my recipes, this recipe is super flexible.
If you like more Chicken, cook more chicken, and vice versa for Shrimp, or if you are going meatless!
I love to make this when I am meal-prepping. It allows me to make a variety of meals from the ingredients, and I can cook the proteins super quickly on our Blackstone.
Tried this recipe?Let us know how it was!