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
12 tbsp fat free sour cream
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, dot the
tortilla with 2 tbsp fat free sour cream, then arrange chicken and
rice mixture down the center of each tortilla. 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
7/1/2013
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