Nov 2011
Crispy Southwest Chicken Wraps

Oh, Pinterest. I can honestly say that I am slightly obsessed with that website. I can be browsing the pins for only 5 minutes, and suddenly I’m inspired to organize my linen closet, learn to knit, design my dream home and make dozens and dozens of holiday crafts. Besides motivating me to be creative, Pinterest is a great way to find new recipes. I was browsing the website one night, and came across these wraps. I knew my husband would love them, so I immediately repinned them, and promptly made them the next day for dinner. With the first bite, my husband let out a long exaggerated, “Oh my Goddddd.” and I immediately knew they were hit.

The best part of these wraps are that they can be made in under 20 minutes, perfect for those crazy weeknights. They are a great vehicle for leftover chicken, and can even be made without chicken if you so desire. Not only are the quick, they are pretty healthy as well. The chicken and beans are great sources of protein, and you can really beef up the veggies to add to the nutritional value. Quick, healthy and tasty…you can’t beat that!

Crispy Southwest Chicken Wraps
Yields: 6 wraps

Ingredients:
1 cup cooked rice, warm or at room temperature
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced
1/2 red or green bell pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
2 cups cheddar or colby jack cheese (shredded)
Sour cream (optional)

6 burrito-sized flour tortillas

Directions:
In a medium mixing bowl, mix together the rice with the chili powder, cumin and garlic salt. Add in the chicken, beans, green onion, bell pepper, cilantro and lime juice, and mix until evenly combined.

Spray a tortilla with non-stick cooking spray on both sides. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange the chicken and rice mixture down the center of each tortilla. Add a dollop of sour cream if you desire.  Gently roll the tortillas, leaving the edges open.

Heat a large non-stick skillet 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. Transfer to a plate and repeat with remaining wraps.

*Freezer Friendly Tip* - Assemble and cook wraps as directed, then freeze wrapped in tin foil. To reheat, allow them to defrost in the refrigerator, then reheat in the microwave or oven.

Source: Mel’s Kitchen Cafe

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This entry was posted in Freezer Friendly, Healthy, Main Dish, Mexican. Bookmark the permalink.

6 Responses to Crispy Southwest Chicken Wraps

  1. megan says:

    This meal has bevcome a family favorite!!!
    I’m GF, so for anyone wanting to try this meal doing it GF, just buy the Udi’s tortilla shells in the frozen section.
    Thanks for the recipe!!!

  2. Sonam says:

    Looks so good but I’m trying to eat healthy. Would you consider this recipe healthy? How could I make it more weight watchers friendly? haha

    • Chrissy says:

      I consider these healthy! If you want to beef up the health factor, use brown rice, a whole wheat tortilla, more beans and veggies and less cheese. It’s full of protein and veggies, and will keep you full for awhile.

  3. Jennifer says:

    you stole this picture from melskitchencafe.com. Take your own pics or give her credit for both the recipe and photo.

    • Chrissy says:

      I certainty did not steal her pictures, these are my own pictures. Other than being a picture of a wrap, how do they look anything alike? Her picture is much better than mine!

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