Crispy Southwest Chicken Wraps

By Addie

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken or
• 1 cup cooked leftover meat, like shredded pork or beef
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juice of
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey Jack and sharp
• Sour cream (optional)
• 6 burrito-sized flour tortillas

Details

Servings 6
Adapted from melskitchencafe.com

Preparation

Step 1

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)

2. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
..............................

REVIEWS:

MmmM....cheesy and definitely snarf-worthy! The ONLY thing I’d change is to go with all Jack cheese and no Cheddar. Yeah, it makes a great color variety, but i just don’t like it!

We made this last night and it was terrific. We used homemade tortillas and they did just fine. We used mild cheddar and mozerella as the cheeses. I think next time I’ll add a little tomato and/or pico to the mixture. Anyway, thumbs up, majorly.

Thanks for this recipe, we had them and loved them. Even my husband, who thinks beans are vile, loved them. We did add a bit more heat to the spices, but that’s us. Thanks again!

I really liked these. I love how they use up leftovers, but they are so yummy and versatile. My husband thought they were a little dry, so next time I’ll really load on the sour cream (hehe), add some guac, and tomatoes. I think that will moisten them up a bit. I love that they get all crispy just by spraying them with Pam (I used fat free olive oil spray).

So I made these Grilled Burritos and my husband, who is very hard to please when it comes to cooking, just loved them. He wanted them a couple days later, which is ok since I had stuff left over to make them. They were a big hit and super easy!!!

We love these and have them at our house quite often. But I just got a panini grill for my birthday, and we made these in the panini maker. They were so fast and easy! If you have a panini grill, be sure to try making these and your other crispy wraps (love them too!) in it!

I just made these and they were amazing! My 5 year old would not touch them (not surprising) but my 2 year old ate 2 of them! I froze 4 extras and cant wait to heat them up for a quick lunch. I have been looking for an easy recipe like this for awhile and I will definitely be making these again!

These were DELICIOUS!! I had left-over white rice from a few nights ago(always do, but end up throwing it out). Quickly boiled a piece of frozen chicken and TA DA!!

These were SO VERY AWESOME! The only thing I did different was add 1 can (drained) of Rotel to add some extra kick! Super easy and super yummy, what more could you ask for?!

I was searching frantically for something quick to make for dinner tonight when I came across this on Pinterest.com. We whipped it up super quick and LOVED it. Can’t wait to make it agin and share the recipe with family. Thanks for the wonderful dinner!

These were sooooooo great and easy! I added a little bit more of the cumin and chili powder and spread sour cream on the tortilla shell like you suggested. I also used pepperjack cheese in there too for a little more kick! Thanks for this recipe!! It makes a TON too!!!

Made these last night–added beans & corn to the mix and a fresh avocado – DELISH! Thank you!

These are also wonderful to freeze! If you make 2 batches – they freeze perfectly and warm up perfectly! 2 minutes in microwave while covered in a damp papertowel – great backup for busy nights, yet still delicious

I made these for supper last night and crisped them up in my Hamilton Beach grill….. They were awsome. Thanks again for another keeper. My husband said I need to make these all the time as well, so for me thats enough right there. Can’t wait for lunch, cause guess what we’re having…

Found this recipe on Pinterest, not that I’m one to necessarily eat “healthy” but this recipe sounded delicious, so I made it tonight. My only problem was that I can’t eat flour tortilla’s b/c of my Lap Band surgery, so I had to use corn, and corn is so small that it didn’t really make an actual wrap, just kind of an open faced, soft corn tortilla toastada. But… Still delicious. Next time I’ll marinate my chicken, it was a little bland. And I grilled my chicken, green bell pepper, and yellow onion, on my indoor grill.

Made these tonight and after our poor rolling technique due to our too small tortillas, we found out these are also great as quesadillas! We added corn, salsa, and some diced jalepeno for some extra pizzaz! Loved it!

I made these last night, i make shifted a little, my husband loves flavor, so I added a can of rotel to the rice, the cumin, black beans, the lime and a little taco seasoning, I also added some salsa to the sour cream and grilled the chicken my family devoured it!.. Thank you so much yummy

Love love these…. So easy to make! Buy a store bought rotisserie chicken and it is even easier…

These are AMAZING! Thank you for sharing! My hubby says he would love these at least once a week. I did add a little more kick to it with some extra seasoning, lime juice and cayenne. I am going to dice up fresh jalapenos next time. Just wonderful!

Made these tonight and they didn’t disappoint.. as none of your recipes ever do! I didn’t have a few things on hand.. but today was my shopping day.. sadly, my car has a dead battery. So I had to make it without the peppers/cilantro.. still really good. I wonder how it would be with diced green chilies? Ok seriously, I put those in everything. haha.

Found you on Pinterest the other day, made these tonight, altered them a tad, and they were Delicious! And Super Quick and Easy(something I’m thankful for when I get home late most days)! So glad I have leftovers! Definitely something I will make again.

Really, really tasty. I doubled the recipe. We used a bit more than three chicken breasts, added only one can of beans to the mixture and my bf fried/cooked the other with garlic & chili peppers. We used sliced alvocado, fresh salsa, and good cheddar as our toppings. Had supper and lunch and the other half we froze. Def on the ‘make again’ list!