Saturday, September 17, 2011

Crispy Southwest Chicken Wraps

Let me just say, my kiddos (1 & 2 1/2) gobbled this up!  That should be all you need to know to try this yummy meal.  I had just used the last of my sour cream a couple of days before so I didn't get to use that in these this time around.  However, my littles don't really like sour cream so I would have left it out of theirs anyway.  I put a little less chili powder in as my girls can be a bit sensitive but they didn't complain! I will add this to a regular rotation.  I had some left over chicken from another meal so it made it a pretty cheap meal.  However, I may try this with whole wheat tortillas next time around. (You can find the original recipe by clicking on the photo - they also have a print friendly version available there.)  Oh yes, this was also tagged on my Pinterest board.  Love.

Crispy Southwest Chicken Wrap

*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 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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