Tuesday, February 5, 2013

Crispy Southwest Chicken Wraps

These are so tasty that I have made them a couple of times in the past few weeks. The first time we had them with chicken as the recipe calls for and the next time I used some leftover diced pork that I had. They were fantastic either way and the kids LOVED them... Very easy to throw together and served up with a salad made a fantastic light supper for us.

Crispy Southwest Chicken Wraps
(recipe found on pinterest via www.melskitchencafe.com)

1 cup cooked rice, warmed or at room temperature
1 cup shredded chicken
1 can black beans, drained and rinsed
1 green onion, chopped
1/2 green or red onion, diced
1/4 cup cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
6 flour tortilla shells
sour cream

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients to rice mixture, except cheese, tortilla shells and sour cream. Sprinkle cheese over tortilla and arrange chicken and rice mixture in middle of tortilla. Roll stuffed shells, leaving edges open and slightly flatten with hand and spray with cooking spray on both sides. Heat a nonstick skillet over medium heat for 1 minutes. Place wraps seam side down on griddle and allow to cook 1-2 minutes or until tortillas are browned and crispy. Flip and repeat on remaining side.

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