In a large bowl, mix the rice with the chili powder, cumin and garlic
salt. Stir in remaining ingredients except for cheese and sour cream.
Sprinkle 2-3 tablespoons of cheese over each tortilla. Then add
about 1/2 cup or so of chicken mixture down the center of each
tortilla. Dot the tops of chicken with a little sour cream, if using.
Roll up stuffed tortillas, leaving the edges open. Place seam side-
down and lightly spray each with cooking spray.
Heat a large non-stick skillet or griddle over medium heat. Place 2
stuffed wraps at a time, seam-side down, onto the skillet. Grill on
each side for 2-3 minutes or until golden brown. Carefully remove
from skillet and repeat with all wraps.
Transfer wraps to plates and serve warm with salsa. Enjoy!
Originally Submitted
1/27/2015
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