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crispy southwest chicken wraps

(1 rating)
Recipe by
Carrie Dial
Christopher, IL


(1 rating)
prep time 1 Hr

Ingredients For crispy southwest chicken wraps

  • 1 c
    cooked rice, warm or at room temp.
  • 1 c
    cooked, shredded chicken
  • 1 can
    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

  • 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.

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