Crispy Southwest Chicken Wraps

Since it is Cinco de Mayo—I tried out a new recipe for the occasion. YUM! Hope you enjoy.

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
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
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.) 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.

Tips from a Kitchen of Reality:

- As always I left out the onions and cilantro. Feel free to swap out ingredients that you like.

- I didn’t have any sour cream so I used Ranch Dressing instead. It was delicious!

- I am a very bad burrito wrapper, so instead of rolling these, I sandwiched the filling between two tortillas… so ours were technically quesadillas.

-These were cheap, easy and delicious. They will be made again!

 

** Original recipe from: www.melskitchencafe.com/ **