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)
- 6 burrito-sized flour tortillas
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.