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Crispy Southwest Chicken Wraps

Yield: 6 wraps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  • 1 cup cooked rice, warm or at room temperature
  • ½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic salt or garlic powder
  • 1-2 cups cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
  • 1 can black beans, rinsed and drained
  • 1 green onion, finely sliced (white and green parts)
  • ½ red or green bell pepper, diced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime, about a tablespoon
  • 2 cups shredded cheese, I use a combination of Monterey jack and sharp cheddar
  • Sour cream, optional
  • 6 burrito-sized flour tortillas
  • Nonstick cooking spray
  • Optional toppings:, sour cream, salsa, etc.

Instructions 

  • In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
  • To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed.
  • Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
  • Optional: I like to dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
  • Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
  • Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
  • Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
  • Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is hot.
  • Serve with sour cream, salsa, or other toppings of your choice!

Notes

Variations: this is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless. You can easily use smaller tortillas to maximize the number of wraps you make. 
Add-Ins: often, I add salsa verde, and I also love subbing in chopped roasted red peppers for the diced bell pepper. 
Doubling the Recipe: I almost always double this recipe when making so I can freeze the cooled crispy wraps and freeze individually wrapped in plastic wrap (and tossed in a freezer ziploc bag with the other wraps) for quick, easily reheatable lunches!