Southwest Chicken Wraps

IamMrsG · ‎08-29-2010

This version is so readily customized to suit you could consider it a suggestion instead of a recipe. Add, or remove, anything you want. The only caveat I can offer is to resist overfilling the wrap.

Crispy Southwest Chicken Wraps

Yield: Makes 6 wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, e.g., shredded pork or beef)
1 can black beans, rinsed and drained *
1 green onion, finely sliced (white and green parts)
½ red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
½ Tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic salt
2 cups shredded cheese
Sour cream (optional)
6 burrito-sized flour tortillas

Mix cooked rice with chili powder, cumin and garlic salt. Add remaining ingredients except 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.

Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart.

Transfer to a plate and repeat with remaining wraps. Serve warm.

* Mrs. G's Notes: I lightly mash the beans to prevent them rolling around. I add jalapeño and use two thin-cut chicken cutlets (for one serving). I spread just a little sour cream onto the tortilla before putting down the cheese, then dots of a little more sour cream between the cheese and filling help to hold it all together, making for less messy eating. Tasty!

Covered and refrigerated, leftover filling keeps well for a day or two.

Strive for respect instead of attention. It lasts longer.