Ingredients: |
Ingredients: • 1 cup cooked rice, warm or at room temperature
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt or garlic powder
• 1-2 cups 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)
• 1/2 red or green bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime (about a tablespoon)
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas
• Nonstick cooking spray
• Toppings (optional): sour cream, salsa, etc.
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Directions: |
Directions:1. In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
2. To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt
and pepper to taste, if needed.
3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture
down the center of each tortilla.
4. Optional: I like to dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice
mixture down the center – it makes the wraps delightfully creamy.
5. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
6. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric
griddle).
7. Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first
will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
8. Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is
hot.
9. Serve with sour cream, salsa, or other toppings of your choice! |
This recipe for Crispy Southwest Chicken Wraps is from