Cajun Tortilla Wrap

DIRECTIONS:

1. For the Jambalaya Rice, heat a medium nonstick saucepan over medium heat. Cook the chicken, onion, bell pepper, celery, and garlic for 2 to 3 minutes, stirring occasionally, until vegetables are tender.
2. Add the rice and cook for 2 minutes, stirring occasionally.
3. Stir in the remaining Jambalaya Rice ingredients. Bring mixture to a boil over high heat. Reduce heat to low and cook, covered, for 20 to 25 minutes, or until rice is tender. Set aside.
4. For the Spicy Chicken Strips, rinse chicken breasts and pat dry with paper towels. Cut breasts into 8 strips. Using vegetable oil spray, lightly spray one side of chicken strips.
5. Combine the cumin, chili powder, garlic powder, and pepper in a small bowl. Sprinkle half the seasoning mixture on the sprayed side of chicken.
6. Heat a 10-inch nonstick or cast-iron skillet over medium-high heat. Place the chicken strips, seasoned side down, in the skillet. Lightly spray the tops of the chicken strips with vegetable oil spray. Sprinkle the remaining seasoning mixture over the top surface. Cook the chicken strips 2 to 3 minutes on each side, or until they are no longer pink in the center. Set aside.
7. If preparing wraps to eat right away, preheat oven to 350: F. Wrap tortillas completely in foil and warm for 10 minutes.
8. To assemble wraps, place a few slices of tomato and red onion in the middle of a tortilla (warm for eating right away or room temperature for later). Place a cooked chicken strip on top of the tomato and onion slices. Spoon about 1/3 Cup of rice onto the chicken. Fold the right third of the tortilla to the center. Bring the bottom half up to the top. Roll the bottom edge up to the top. Serve immediately or keep in an airtight container or wrap individually in plastic wrap. To reheat, place 1 or 2 filled wraps on a microwave-safe plate. Microwave on high for 1 1/2 to 2 minutes.