Thursday, January 28, 2010

Crispy Southwest Chicken Wraps

I thought these wraps were very tasty! The recipe made six wraps, so I had the leftovers for dinner while Paul was out of town. I heated them up in the oven so that they'd be crispy instead of soggy. I'll definitely make these again (though not as often as I'd like because for some reason Paul gets headaches from flour tortillas :( ). James even liked them...well, he opened them up and picked out the insides, but still!

Crispy Southwest Chicken Wraps

1 c. rice, cooked (I actually made 1 1/2 cups because we like rice ;) )
1 c. cooked, shredded chicken (just boil the chicken until it's done and then shred it with two forks)
1 can black beans, rinsed and drained
1 green onion, chopped (use whole onion, I actually used two)
1/2 red or green bell pepper, diced
1/4 c. fresh cilantro, finely chopped
juice of 1 lime
1/2 T. chili powder
1 t. ground cumin
1/2 t. garlic salt
2 c. shredded cheese (I probably used way more than this...oops)
sour cream (optional)
6 burrito-sized flour tortillas

In a large bowl, mix together rice, chili powder, cumin, and garlic salt. Add chicken, beans, onion, bell pepper, cilantro and lime juice.

Preheat skillet or griddle (I actually used my griddle and it was perfect!) to medium heat. Assemble wraps by sprinkling cheese on a tortilla leaving a one-inch margin (it's important to spread the cheese out because as it melts, the cheese holds it all together). Place a generous amount of rice/chicken mixture in the middle. If desired (you'd be crazy not to ;) ), dot the mixture with sour cream. Tuck in edges and roll up tortilla.

Spray the outside of the tortilla with cooking spray, and place seam-side down on heated skillet or griddle. Cook until golden brown and crisp, about 2-3 minutes per side.

A couple notes: If you are pretty sure you're going to have leftovers, don't add sour cream to the extra ones. The sour cream kinda dries out and doesn't do very well for reheating. Then, after you reheat them, you can put sour cream on top. Also, it may be nice to have some salsa to dip them in or spread on top. They verge on a tad dry otherwise.

This is yet another great recipe from My Kitchen Cafe! Here's a link to the original recipe: Crispy Southwest Chicken Wraps.


Paula said...

Those look delicious and easy! I am going to try them out this week!

Paula said...

I made these tonight and we loved them! I had some already cooked shredded chicken in the freezer, so it was super quick. I put a little guacamole in them as well and I think it added a lot. I'll definitely make these again.

Jennie said...

ooh! I bet guacamole was awesome! I'm glad you guys liked them. :)