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Crispy Southwest Chicken Wraps

Category: Poultry, Main Dish, Dinner Party, Lunch/Snacks

 Ingredients List

  • 1 cup cooked rice, preferably warm
  • 1 cup cooked, shredded chicken
  • 1 can black beans, rinsed and drained
  • 1 green onion, finely sliced (white and green parts)
  • half green pepper, diced
  • 1/3 cup fresh cilantro, chopped
  • juice of 1 lime
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
  • Sour cream (optional)
  • 6 burrito-sized flour tortillas


Mix together rice, chili powder, cumin and garlic salt.
Add remaining ingredients, except cheese, sour cream and salsa.
Sprinkle cheese over tortillas, then spread chicken/rice mixture down center of each tortilla.
Roll stuffed tortillas and spray with cooking spray.
Heat large skillet or griddle over medium heat. Put wraps, seam side down, into pan and cook until golden brown, about 3 minutes per side.
Serve with sour cream and salsa if desired.

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