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 shredded cheese
Sour cream, if desired
6 burrito-sized flour tortillas
Instructions
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.
Originally Submitted
2/3/2013
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