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CRISPY SOUTHWEST CHICKEN WRAPS Recipe

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This recipe for CRISPY SOUTHWEST CHICKEN WRAPS, by , is from RENEE's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
RENEE CONRAD

Category:
Category:

Ingredients:  
Ingredients:  
1 c cooked rice, warm or at room temperature

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

1 c black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 c fresh cilantro, chopped

juice of 1 lime

1/2 Tbsp of chili powder

1 tsp ground cumin

1/2 tsp garlic salt

2 c shredded cheese (1 use a combination of Monterey jack and sharp cheddar)

sour cream (optional)

6 burrito-sized flour tortillas

Directions:
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 by 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 report with remaining wraps. Serve warm.

Number Of Servings:
Number Of Servings:
6

 

 

 

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