Crispy Southwest Chicken Wraps

As you know by now, I'm not a fan of beans. So we made a few wraps with no beans and a few with beans. It worked well. That said, it won't necessarily be a favorite recipe. It wasn't bad, but it wasn't great either. For the amount of ingredients and work to make it, I would say it wasn't worth it. I just wasn't that impressed.

• 1 cup cooked rice, warm or at room temperature
• 1/2 Tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic salt or garlic powder
• 1-2 cups cooked, shredded chicken (or other meat)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime (about 1 Tbsp)
• 2 cups shredded cheese (suggested Monterey Jack and sharp cheddar)
• sour cream, salsa, other toppings (optional)
• 6 burrito-sized flour tortillas

Guest Chef Joel sometimes helps us cook
Monday night dinners

In a large bowl, add the rice, chili powder, cumin, and garlic salt. Stir to combine. Add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed. 

Sprinkle cheese over tortillas, leaving 1/2 inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.

Heat a large non-stick skillet over medium heat for 1 minute. Spray seam-side of the wraps with nonstick cooking spray. Arrange wraps, seam-side down in the pan and cook until golden brown and crisp, about 3 minutes. 

Spray the top with non-stick cooking spray and flip. Cook for another 3 minutes, until golden and the filling is hot. Serve with sour cream, salsa or other toppings of your choice.

Serves 6

Prep Time: 15 minutes

Total Time: 25 minutes

Recipe from www.melskitchencafe.com