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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 386.9
  • Total Fat: 13.3 g
  • Cholesterol: 43.4 mg
  • Sodium: 582.8 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 9.0 g
  • Protein: 21.4 g

View full nutritional breakdown of Crispy Southwest Chicken Wraps calories by ingredient
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Crispy Southwest Chicken Wraps

Submitted by: BEAKIEBEAN
Crispy Southwest Chicken Wraps

Number of Servings: 6

Ingredients

    1 cup cooked rice, warm or at room temperature
    1 cup 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 cup fresh cilantro, chopped
    juice of 1 lime
    1/2 tablespoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon garlic salt
    1 1/2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
    Sour cream (optional)

    6 burrito-sized flour tortillas

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: 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.

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.

Serving Size: Makes 6 wraps

Photo and recipe credit to melskitchencafe.com






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