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Crispy Southwest Chicken Wrap

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I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.
They were so delicious! I was quite proud of myself for the impromptu meal that actually turned out (since usually my impromptu meals are, well, terrible). Full of flavor, these wraps are a snap to make and turn out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. I couldn’t wait to snarf these down for lunch leftovers the next day.

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Rate this recipe 4.5/5 (2 Votes)
Crispy Southwest Chicken Wrap 0 Picture

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 tablespoon 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)

Details

Servings 6

Preparation

Step 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.

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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