Crispy Southwest Chicken Wraps

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup cooked rice (warm or room temperature)
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1 (15 1/2 ounce) black beans, rinsed and drained
• 1 green onion, finely sliced ( and green parts)
• 1/2 red peppers or 1/2 green pepper, chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juice of
• 1 cup cooked shredded chicken
• 2 cups shredded cheese (cheddar, mexican, colby-jack, etc.)
• sour cream
• salsa
• 6 burrito-sized flour tortillas

Recipe

• 1 mix rice together with chili powder, cumin and garlic salt. add drained beans, green onions, sweet pepper, cilantro and lime juice. sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (adding a few dots of sour cream over the center ingredients at this point makes the wraps creamy. at this point you may, also, add a bit of salsa.) roll the stuffed tortillas burrito style. 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 with sour cream and salsa.
• 3 an alternate cooking methed would be to spray as instructed (or lightly brush with vegetable oil) and place on a baking sheet in a preheated 400 degree oven. bake until golden, about 20-30 minutes.