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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 472.2
  • Total Fat: 18.6 g
  • Cholesterol: 64.7 mg
  • Sodium: 683.2 mg
  • Total Carbs: 48.5 g
  • Dietary Fiber: 7.9 g
  • Protein: 28.1 g

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

Submitted by: CNAHORVATH5


Number of Servings: 6

Ingredients

    1 cup cooked rice, warm or at room temperature
    1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
    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
    2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
    Sour cream (optional)
    6 burrito-sized flour tortillas



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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: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center Ė it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they donít fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Serving Size: Makes 6 wraps

Number of Servings: 6

Recipe submitted by SparkPeople user CNAHORVATH5.






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