Wednesday, May 14, 2014

Crispy Southwest Chicken Wraps

These have been a common meal in my house. I double it and freeze half. So great for feeding several people at a time, and for lunches.

Crispy Southwest Chicken Wraps 

1 cup cooked rice
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (use white and green parts)
1/2 red bell pepper, diced
1/4 cup cilantro, chopped
Juice of 1 lime
1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded cheese
Sour cream (optional)
6-8 burrito sized flour tortillas

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients, except cheese and sour cream.

2. Sprinkle cheese over tortillas, leaving 1/2 inch border around the edges. If you're adding sour cream, add a couple dollops on top of cheese. Arrange the chicken and rice mixture down the center of each tortilla.

3. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam side of each wrap with natural cooking spray (or use a little butter).

4. Heat a large non-stick skillet or griddle, over medium heat. Arrange wraps seam-side down and cook until golden brown and crisp. This helps seal the wraps so they won't fall apart. If you like yours even more crispy, then repeat this step on the other side.

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