BEN'S ORIGINAL Flavored Long Grain Rice & Wild Rice, Boxed Rice, 6 OZ Box

Try these wraps, your family will love them. Start with a roasted rotisserie chicken. Tear off all of the chicken meat and cut into large-ish pieces. Place in a mixing bowl and season very lightly with salt and pepper, cover and refrigerate. Trim and cut 2-3 yellow onions into large chiffonade, and 2 jalapeno chiles, trimmed, seeds removed, and diced. Saute the onions and chiles in some olive oil in a medium sauce pan, until they are just starting to caramelize. Scrape onion/chile mixture into the bowl with the chicken, and cover. Then using the pan the onions were cooked in, melt 2 tablespoons butter. Pour the rice into the pan and brown lightly over medium heat. Turn off the heat and add the seasoning mix, plus some onion and garlic powder, and mix together. Add 2-1/4 cups water and bring to a simmer. Cover and cook for about 20 minutes, stirring occasionally. When most of the liquid has been absorbed, give the rice a stir, re-cover it and let it steam until fluffy. While the rice is cooking, wash some romaine lettuce leaves (the hearts) and a couple of tomatoes. Slice the romaine thinly, and cut the tomatoes into a small dice. Put in a covered dish and refrigerate. Next, make a sauce for the wraps. Mix together a packet of Hidden Valley Ranch dressing mix with 1 cup mayonnaise, -/ 7/8 cup of milk or buttermilk, hot sauce such as Sriracha, ABC, or Frank's (enough to add a little zing), some ground Chipotle chile, onion and garlic powder. Pour sauce into a condiment squeeze bottle with a cap, and let it rest refrigerated for 30 minutes. After the rice has steamed, scrape it with a rubber spatula in with the chicken, and blend everything together. Warm burrito size flour tortillas in a large dry skillet, just enough to fold. Fill tortilla with chicken mixture (for a 3-fold wrap), cover with some romaine and tomatoes, and use the squeeze bottle to generously dress with sauce. Fold and enjoy.