Taken after the model of these delicious wraps, I threw these together for dinner the other night after I realized it was already 5:00 p.m. and I had nothing in the works to feed my hungry family.
They were so delicious! I was quite proud of myself for the impromptu meal that actually turned out (since usually my impromptu meals are, well, terrible). Full of flavor, these wraps are a snap to make and turn out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. I couldn’t wait to snarf these down for lunch leftovers the next day.
I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.
Crispy Southwest Chicken Wraps
Printable Version with Picture
*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.