Crispy Southwestern Chicken Wrap

This is a recipe I found off of Mel's kitchen cafe...it's so easy and makes plenty for dinner and lunch the next day.  What makes this recipe even better is that it's kid friendly. What kid doesn't love a cute little wrap they can hold in their hands for dinner. What I like most about this recipe are the ingredients-they are all friendly and common to most of our cupboards.  Feel free to exchange out chicken for leftover pulled pork, steak, or even go veggie with this one! Make it your own!!

Crispy Southwest Chicken Wraps

*Makes 6 wraps*
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 monetary jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas


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.