Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

4.5 of 5 (4)
member ratings
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

Number of Servings: 6


    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


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

Member Ratings For This Recipe

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    Very Good
    tasty - 6/7/21

  • no profile photo

    This was delicious with Spanish rice on the side!!! - 5/17/21

  • no profile photo

    Very Good
    great - 6/5/17

  • no profile photo

    I have made this recipe many times. My family and I love it and it makes a great lunch on the go. Typically make it as is but have use other meats, added fresh corn or jalapenos and red pepper flakes. We like to top with sour cream rather than add to because we like the contrast of hot and cold. Thx - 4/28/16