Crispy Southwest Chicken Wrap
- Number of Servings: 6
Ingredients
1 cup cooked brown rice, warm or at room temperature1 cup cooked, shredded chicken1 can black beans, rinsed and drained1 green onion, finely sliced (white and green parts)1/2 red or green pepper, diced1/4 cup fresh cilantro, choppedjuice of 1 lime1/2 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon garlic salt2 cups 2% shredded cheese12 tbsp fat free sour cream6 burrito-sized flour tortillas (calories counted for La Tortilla Factory Smart & Healthy 100 calorie tortillas)
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, dot the tortilla with 2 tbsp fat free sour cream, then arrange chicken and rice mixture down the center of each tortilla. 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 servings
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 servings
Nutritional Info Amount Per Serving
- Calories: 331.2
- Total Fat: 10.6 g
- Cholesterol: 37.8 mg
- Sodium: 660.0 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 11.3 g
- Protein: 22.6 g
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