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Crispy Southwest Chicken Wraps

  • 20minutes

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Source: www.recipefy.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup cooked rice, warm or at room temperature

  2. 1 cup cooked, shredded chicken

  3. 1 can black beans, rinsed and drained

  4. 1 green onion, finely sliced (white and green parts)

  5. 1/2 red or green pepper, diced

  6. 1/4 cup fresh cilantro, chopped

  7. juice of 1 lime

  8. 1/2 tablespoon chili powder

  9. 1 teaspoon ground cumin

  10. 1/2 teaspoon garlic salt

  11. 2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

  12. Sour cream

  13. 6 burrito-sized flour tortillas

Instructions Jump to Ingredients ↑

  1. Mix rice together with chili powder, cumin and garlic salt.

  2. Add remaining ingredients except for cheese and sour cream.

  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: 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.)

  5. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

  6. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.

  7. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.

  8. Transfer to a plate and repeat with remaining wraps.

  9. Serve.

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