Crispy Southwest Chicken Wrap
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Crispy Southwest Chicken Wrap calories by ingredient
Introduction
Adapted from http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html Adapted from http://www.melskitchencafe.com/2009/09/cri
spy-southwest-chicken-wraps.html
Number of Servings: 6
Ingredients
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1 cup cooked brown 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
2 cups 2% shredded cheese
12 tbsp fat free sour cream
6 burrito-sized flour tortillas (calories counted for La Tortilla Factory Smart & Healthy 100 calorie 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, 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.
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.
Member Ratings For This Recipe
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EBDOHERTY1
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