1 green onion, finely sliced {white & green parts}
1/2 green or red pepper {I used red}
1/4 cup cilantro, chopped
juice of 1 lime
1/2 tbsp. {equivalent to 1 & 1/2 tsp.} chili powder
1 tsp. cumin
1/2 tsp. garlic salt
2 cups shredded cheese {I used 4 cheese mexican blend}
Sour cream
6 burrito sized flour tortillas
Instructions
Make sure your chicken is cooked and shredded {or use rotisserie}.
Cook your rice, too. Then chop your green onion, red pepper, and
cilantro. Now toss the rice into a bowl and add spices {cumin, chili
powder, & garlic salt}. Mix well.
Now add the black beans, chicken, onions, red/green pepper,
cilantro, and lime juice. Mix until combined.
Set out your burrito sized tortillas. Top them with cheese and dot
the cheese with sour cream Make sure to leave about 1/2 inch
around the edges. Now take the rice & chicken mixture and spread
a couple of spoonfuls down the center of the tortillas.
Roll the stuffed tortillas and leave the ends/edges open. Now
spray the tortillas all over with cooking spray. Place the wraps two
at a time seams down in a large, non-stick skillet over medium
heat. Cook for about 2 minutes or until the seam-side is crispy &
golden brown. Flip the wrap over onto the opposite side and cook
for an additional 2-3 minutes, or until crispy & golden brown.
Originally Submitted
1/19/2014
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