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

spray.

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!)