I came across these wraps one day, from a friend on facebook posting the link. They looked delicious and I knew I’d have to try them. (I think I’ve been on kind of a Mexican/Southwest kick lately…I can’t get enough of it!)
They are terrific and pretty quick to put together. I cooked the rice earlier in the day, so I didn’t have to worry about waiting for my brown rice to cook. They would be a great, quick lunch to make too if you just make the mix up ahead of time and stick it in the fridge. We can eat on this for a couple of meals! The other great thing is that most of the ingredients are pretty basic and you probably already have them on hand.
Crispy Southwest Chicken Wraps
(Slightly adapted from: Mel’s Kitchen Cafe)
1 cup cooked brown rice (next time I’ll use 1 1/2 cups rice)
1/2 Tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup chicken, cooked and shredded
1 can black beans, rinsed and drained (or 1 1/2 cup black beans)
1 green onion, sliced (white and green parts)
1/2 red pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1 1/2cups shredded Mexican cheese blend
1 Tomato, diced
Lettuce leaves, washed and torn
6 burrito-sized flour tortillas
1. Mix rice with chili powder, cumin and garlic salt. Mix in rest of mixture ingredients. If rice and chicken were cold, warm mixture up in the microwave.
2. Sprinkle 1/4 cup cheese over tortilla, leaving 1/2 inch all the way around. Dot with approximately 1 – 1 1/2 Tablespoons sour cream. Scoop a generous portion of the wrap mixture on top of the tortilla. Pour 1 Tablespoon salsa over mixture. Add tomato and lettuce. Roll up tortilla. Spray both sides with cooking spray. Repeat 5 more times.
3. Heat large skillet and place 2 tortillas (at a time) in skillet, seam side down. Cook for approximately 2 minutes on each side. Serve immediately.