Crispy Southwest Chicken Wraps

Most of my dinners end up taking way longer to prepare than I originally expect.  Either I have to run to the grocery store for an ingredient that I don’t have, or I end up using and having to clean ten different bowls, or there’s just too many pots in the fire at one time.  These Crispy Southwest Chicken Wraps are the exception.  When you need a break in your busy week and are looking for a quick, easy and delicious dinner then this is it!  All of the ingredients that are called for in this recipe are staples that I already have in my kitchen.  You could also substitute many of the ingredients to what you have on hand.  Do you have left over rice or chicken that you don’t know what to do with?  This is a great way to use it up.  It’s so easy to make when you’re in a pinch!  And if you want it to be more healthy than use some brown rice, whole wheat tortillas, and include some more veggies like tomatoes or corn.  Serve it with a dollop of sour cream or guacamole and you’re all set!

Crispy Southwest Chicken Wraps {print recipe}
1 cup cooked rice, warm or at room temperature
1 cup shredded cooked chicken
1 cup black beans, rinsed and drained
2 green onions, finely sliced
1/4 cup  red or green bell pepper, diced
2 tablespoons fresh cilantro, chopped
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
juice of 1 lime
2 cups shredded cheese {I like to use a combination of monterey jack and sharp cheddar}
Sour cream, reduced-fat
6 burrito-sized flour tortillas

Mix the rice together with chili powder, cumin, garlic, salt, and pepper.  Add the remaining ingredients except for cheese and sour cream.  Sprinkle the cheese over the tortillas, leaving about a 1/2-inch border around edges.  Then arrange the chicken and rice mixture down the center of each tortilla.  For an extra creamy wrap, use about a tablespoon of sour cream for each tortilla, and spead it down the center of the tortilla before sprinkling the cheese.  Roll stuffed tortillas burrito style.  Spray the tortillas all over lightly with cooking spray.

Heat a large non-stick skillet over medium heat for 1 minute.  Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2 to 3 minutes per side.  Transfer to a plate and repeat with remaining wraps.  To keep the wraps warm while the others are being cooked, place them in a 200 degree oven until ready to serve.  Garnish with a dollop of sour cream or guacamole.

Recipe is adapted from Mel’s Kitchen Cafe.