"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken-Rice Tortilla Recipe

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This recipe for Chicken-Rice Tortilla, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Williams
Added: Thursday, May 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Lipton Spanish Rice (the type where only water and butter are needed)
1 small pouch or can of chicken breast
Flour tortilla shells
Sharp cheddar cheese
Squeeze margarine

Directions:
Directions:
Cook the Spanish rice as directed on the packaging. The squeeze margarine will last on the trail.

Drain the chicken and stir in the rice a few minutes before it is done. Heat the tortilla shells by warming one a time over the stove in a frying pan.

Thinly slice the cheddar cheese. By using sharp cheddar cheese in block form, it will last several days on the trail.

Pile rice mixture and cheese into the shell and enjoy.

Any leftover tortilla shells can be fried in the margarine and then sprinkled with cinnamon sugar for dessert.

Serves 1-2 hungry backpackers

Number Of Servings:
Number Of Servings:
1-2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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