Crispy Southwest Chicken Wraps
 
Prep time
Total time
 
Serves: 6 wraps
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
Instructions
  1. Mix rice together with chili powder, cumin and garlic salt.
  2. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving ½-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.)
  3. 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.
  4. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
  5. 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.
  6. Transfer to a plate and repeat with remaining wraps. Serve warm.
Recipe by Wishes and Dishes at https://wishesndishes.com/crispy-southwest-chicken-wraps/