Crispy Southwest Chicken Wraps
Crispy Southwest Chicken Wraps (by melskitchencafe.com) from Kelly
Yield: Makes 6 wraps
Note: This is one of the most adaptable
recipes on here (reading through the comments will prove that – your variations
sound amazing!). Feel free to up the cilantro, add in a different meat of your
choice, eliminate the pepper, add green chilies – seriously, the options are
endless.
Ingredients
- 1 cup cooked rice, warm or at room
temperature
- 1 cup cooked, shredded chicken (or other
leftover meat, like shredded pork or beef)
- 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 use a
combination of Monterey jack and sharp cheddar)
- Sour cream (optional)
- 6 burrito-sized flour tortillas
Directions
- 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: I like to dollop little bits of sour cream over the cheese
before arranging chicken and rice mixture down the center – it makes the
wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and
slightly flatten the wraps with the palm of your hand. Spray seam-side of
the wrap lightly with cooking spray.
- Heat a large non-stick skillet (or
griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in
pan or griddle and cook until golden brown and crisp, about 2-3 minutes
per side. Cooking them seam-side down first helps seal the long edge so
they don’t fall apart. Transfer to a plate and repeat with remaining
wraps. Serve warm.
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