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.

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  • Reply Jen January 16, 2012 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.

    • Reply Christa January 17, 2012 at 7:57 am

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

  • Reply cam January 17, 2012 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.

  • Reply Jon January 17, 2012 at 10:06 am

    These were unreal last night!

    I love you – and I love your cooking too!

  • Reply Jen January 24, 2012 at 3:22 pm

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

    • Reply Christa January 24, 2012 at 5:00 pm

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

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