Recipe: southwest chicken wraps

If you’re looking for a tasty way to rev up your dinner tonight without heating up the kitchen to much, or if you’re trying to cut calories without cutting taste, then try this recipe. I made this for dinner last night and it was delicious, and if you happen to be in to freezer cooking – you can make up a bunch of these and stick them in the freezer for future on the go grabs. These wraps are great for lunch or dinner.

The best part – all the Mexican flavor without being fried!!

Servings: Makes 6 Wraps

INGREDIENTS
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded cheese
Sour cream (optional)
6 burrito-sized flour tortillas

DIRECTIONS
1
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream.
2
Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
3
(Optional: on the wraps, dot the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.)
4
Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
5
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.
6
Transfer to a plate and repeat with remaining wraps. Enjoy!

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