Mix rice together w/ 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.
Arrange chicken and rice mixture down the center of each tortilla. (Add sour cream before wrapping) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet over medium heat for one minute. Seam side down and cook until golden brown and crisp, about 2-3 minutes per side. Serve with taco sauce if desired.
Originally Submitted
12/14/2010
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