Crispy Southwest Chicken Wraps
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- sour cream (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 tablespoon chili powder
- 1/4 cup fresh cilantro chopped
- juice of 1 lime
- 1 can black beans rinsed and drained
- 1 can diced green chilies
- 1 cup cooked rice warm or at room temperature
- 6 burrito-sized flour tortillas
- 1 1/2 cups cooked shredded chicken (i used a rotisserie chick
- 2 1/2 cups shredded cheese (i used pepper jack and sharp)
- Carbohydrate 139.727910427743 g
- Cholesterol 4.9 mg
- Fat 5.05648712968458 g
- Fiber 27.0862282694707 g
- Protein 31.6288170506093 g
- Saturated Fat 1.84481206375247 g
- Serving Size 1 1 recipe (682g)
- Sodium 834.173619894721 mg
- Sugar 112.641682158272 g
- Trans Fat 0.74428188471894 g
- Calories 720 calories
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving ½-inch border around edges, then dollop the sour cream (if using) on top of the cheese. Arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes, spray the other side of the wrap before you flip it over, then cook the second side for 2-3 minutes. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
