Southwest Chicken Wraps

Name: Southwest Chicken Wraps Recipe
Yield: 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

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

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 � 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 don�t 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.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving