Crispy Southwest Chicken Wraps

All my kids like this recipe. I usually mix the rice with the spices, onion, cilantro and lime juice and keep things like chicken, beans, peppers and jalapeños separate, so the kids can build them how they want. It’s a super easy, fast dinner. It’s another one from Mel. 

INGREDIENTS

•  1 cup cooked rice, warm or at room temperature
•  1/2 tablespoon chili powder
•  1 teaspoon ground cumin
•  1/2 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)
•  1/2 red or green bell pepper, diced
•  1/4 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
•  Toppings (optional): sour cream, salsa, etc.

INSTRUCTIONS

1. In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
2. 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.
3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
4. 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.
5. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
6. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
7. 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.
8. Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is hot.
9. 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!

https://www.melskitchencafe.com/crispy-southwest-chicken-wraps/