Crispy Southwest Chicken Wraps

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4.5 of 5 (4)

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

Minutes to Prepare: 20

Minutes to Cook: 20

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