Crispy Southwest Chicken Wraps

These were a total hit tonight. I doubled pretty much everything except the black beans, and we had plenty of full wraps… maybe 9?


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 drianed
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
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.

6 Comments On This Topic
  1. Jen
    on Jan 16th at 9:11 pm

    You’re killing me here! Those look SOOOO delicious, but w/o cheese or sour cream, why bother??? :( I somehow doubt that the “Daiya” cheese we’re now using will suffice as a replacement…but Daniel wouldn’t know the difference and we could use regular cheese…hmmm. Just have to find an acceptable sour cream alternative.

    • Christa
      on Jan 17th at 7:57 am

      These would still be ok without sour cream… Better with, but ok without…

  2. cam
    on Jan 17th at 8:56 am

    anything with “southwest” and “chicken” in the name is going to be good. it doesn’t matter who or what it is. it’ll be good.

  3. Jon
    on Jan 17th at 10:06 am

    These were unreal last night!

    I love you – and I love your cooking too!

  4. Jen
    on Jan 24th at 3:22 pm

    Made these this weekend and they were yummy! :) Even warmed up the next day, they were still delish!

    • Christa
      on Jan 24th at 5:00 pm

      We loved them! I think I will try that filling and make enchiladas next time.


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