Thursday, September 20, 2012

Crispy Southwest Chicken Wraps

I have a few wrap recipes that I make often, this is by far the best one I have ever tried.  The proportions and flavorings are JUST RIGHT! I thought this would be a fun recipe for a small girls luncheon, or shower. If you make the middle ahead of time, you could grill them up in no time.

Yield: 6 wraps
(perfect for 3 adults. For lunch I think one wrap per person would be perfect with a side salad or something)

1 cup cooked rice
1 cup cooked, shredded chicken
1 can black beans
1 green onion
½ red bell pepper
¼ cup cilantro
Juice of 1 lime
½ Tbs chili powder
1 tsp cumin
½ tsp garlic salt
2 cups shredded cheese
Sour cream
6 flour tortillas

1. Mix rice with chili powder, cumin, and garlic
salt. Add all other ingredients except cheese
and sour cream.
2. Sprinkle cheese over tortillas, then arrange
the chicken mixture down the center. Dot
with sour cream and roll up tightly.
3. Spray each wrap all over with cooking
4. Heat a skillet over medium heat. Arrange
wrap seam-side down in skillet and cook
each side until golden and crisp (usually
only takes a minute or two).

(sorry, not the best picture, I remembered to take it only after my plate was a mess from eating the first one!)


Hailey said...


Atrena Holm said...

We made these yesterday and they are delish! Thanks for sharing Karly!