Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps Recipe

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Carrie Dial



★★★★★ 1 vote
1 Hr


1 c
cooked rice, warm or at room temp.
1 c
cooked, shredded chicken
1 can(s)
black beans, rinsed and drained
green onion, finely sliced (white and green parts)
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)
burrito sized flour tortillas


1Mix 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.
2Heat 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.

About Crispy Southwest Chicken Wraps

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