Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

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Carrie Dial

By
@cdial75

from melskitchencafe.com

Rating:

★★★★★ 1 vote

Prep:
1 Hr

Ingredients

  • 1 c
    cooked rice, warm or at room temp.
  • 1 c
    cooked, shredded chicken
  • 1 can(s)
    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
    chili powder
  • 1 tsp
    ground cumin
  • 1/2 tsp
    garlic salt
  • 2 c
    shredded cheese ( i used a combination of monterey jack and sharp cheddar)
  • ·
    sour cream ( optional)
  • 6
    burrito sized flour tortillas

How to Make Crispy Southwest Chicken Wraps

Step-by-Step

  1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredient 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: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
  2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Printable Recipe Card

About Crispy Southwest Chicken Wraps

Course/Dish: Chicken Sandwiches
Other Tag: Quick & Easy



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