Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

Adapted to my own taste from original recipe at melskitchencafe.com

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 cup black beans, rinsed and drained

1 large or 2 small, green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced [ if you don't have a bell pepper handy, 1/2 cup of salsa works]

1 tb dried parsley

3 TB lime juice

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 tsp salt

2 cups shredded cheddar cheese 

1/2 cup Sour cream [plus more for dipping]

6 burrito-sized flour tortillas

In medium sized suce pan, mix rice and chicken together with chili powder, cumin, garlic, and salt. Add remaining ingredients except cheese.  Combine well and heat through [about 7-8 minutes on medium heat.]
Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. [ I couldn't spray the bottoms so I just sprayed the pan , but on the second batch forgot to spray the pan, but they crisped up just fine. So, really, spraying with cooking spray is optional.*]

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, [I just had mine facing seam sides together and covered them with a lid to keep them from unwrapping] in pan and cook until golden brown and crisp, about 3-4 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with additional sour cream.