Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup cooked rice, warm or at room temperature

  • 1

    cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)

  • 1

    can black beans, rinsed and drained

  • 1

    green onion, finely sliced (white and green parts)

  • ½

    red or green pepper, diced

  • ¼

    cup fresh cilantro, chopped

  • juice of 1 lime

  • ½

    tablespoon chili powder

  • 1

    teaspoon ground cumin

  • ½

    teaspoon garlic salt

  • 2

    cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)

  • Sour cream (optional)

  • 6

    burrito-sized flour tortillas

Directions

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.) 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. 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.


Nutrition

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