Crispy Southwest Chicken Wraps

My husband absolutely LOVED these! I think what makes these stand out is how the tortillas are prepared. They turn out hot and crispy and the cheese inside gets all melty. Yum! This could also easily be made into a vegetarian dish…just leave out the chicken and add some more beans and rice.

1 cup cooked rice, warm
1/2 tablespoon chili powder
1 teaspoon ground cumin
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/4 cup fresh cilantro, chopped
juice of 1 lime
2 cups shredded Mexican blend cheese
Sour cream
6 burrito-sized tortillas
Cooking spray

Mix rice together with chili powder and cumin.

Then add chicken, black beans, onion, cilantro and lime juice .

Spoon desired amount of sour cream down the middle of each tortilla. Sprinkle cheese over sour cream. Add chicken and rice mixture down the center. Roll stuffed tortillas, leaving edges open. Spray the outside of 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 minutes per side. Transfer to a plate and repeat with remaining wraps.

Serve with salsa.

We had these with some cantaloup on the side.

What did the family think? Hubby and I really liked these. Like I said before, it’s the crispiness of the tortillas that really make these stand apart from other wraps like this you might have had. The kids had plain quesadillas.

Where did this recipe come from? Mel’s Kitchen Cafe

photo from Mel’s Kitchen Cafe

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Filed under Chicken, Definitely Making it Again, Mexican, Vegetarian

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