• 389d88405b3adf3dc8f902f64e7c156b

Crispy Southwest Chicken Wrap

Pintrest

Prep
Cook
Serves 0person
Ingredients
1
cup cooked rice, warm or at room temperature
1
cup cooked, shredded chicken
1
can black beans, rinsed and drained
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
tbsp chili powder
1
tsp ground cumin
1/2
tsp garlic salt
2
cups shredded cheese (I used a combination of monterey jack and sharp cheddar
sour cream (optional
6
burrito-sized flour tortillas
Directions
1.
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.
2.
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.

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