The Humpherys Family

Crispy Southwest Chicken Wraps

Recipe Added:  11/5/2011
1 cup cooked rice, warm
1 cup shredded chicken
1 can black beans, rinsed, drained
1 green onion, finely sliced
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded Jack or Cheddar
6 burrito-sized flour tortillas
Mix rice, chili powder, cumin, and garlic salt. Add remaining ingredients except cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges. May add 1-2 spoonfuls of sour cream, if desired. Arrange chicken and rice mixture in center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray with cooking spray.

Heat a large 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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