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Crispy Southwest Chicken Wraps

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I was on Pinterest a week or so ago when I was going through a mad taco craving. Everything I was pinning had to do with tacos or some form of Mexican food. I came across this recipe for Crispy Southwest Chicken Wraps and my mouth started to water. I knew then that this recipe was meant for me and we needed to have them for dinner. I’ve made them twice in the last two weeks. And we’ve had leftovers each time so that’s saying something! These wraps are ready in a snap and I love the crunch. The flavor tastes like something straight out of a restaurant. And they’re pretty friendly for all of us counting calories these days. Even better!

Because I’m a genius and forgot to take an “after” picture, the above image is found here. {Thanks!!}

Crispy Southwest Chicken Wraps
Mel’s Kitchen Cafe

  • 1 c. cooked rice, warm or at room temperature
  • 1 c. cooked chicken, shredded
  • 1 can black beans, drained and rinsed
  • 1 green onion, finely sliced
  • 1/2 red or green pepper, diced
  • 1/4 c. fresh cilantro, chopped
  • juice of 1 lime
  • 1/2 Tbsp chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. garlic salt
  • 2 c. shredded cheese (I used a Monterrey/cheddar blend but Mexican blend is a good one for these too.)
  • sour cream (optional)

**I decided not to put the pepper in this dish so everyone was happy. For those who wanted it, I added tomatoes or salsa when building each individual wrap instead. It worked out great and everyone was indeed happy!

**And one more side note. The original recipe calls for burrito size tortillas and it will make 6 wraps with those. I bought medium sized tortillas and we’ve been able to make about 10 wraps with them. And they’re still nice and filling.

Directions

Begin by mixing the rice with the chili powder, cumin, and garlic salt.

Then add everything else, minus the cheese and sour cream.

Place a tortilla on a plate and sprinkle cheese over it, leaving about 1/2 inch to an inch of space around the edges.

Dot the tortilla with sour cream down the center and spread it around with a knife or back of a spoon. This part is optional, but it makes the insides all sorts of creamy and delicious. Feel free to leave this part out if you’re not a fan of sour cream.

Roll the stuffed tortilla up, leaving the edges open. Then spray it all over with cooking spray. Carefully place it in a hot skillet (heated at medium to medium low heat) with the seam side down. If you can fit two wraps in your pan go ahead and put another one in there too. Make sure the skillet isn’t too hot or it will crisp the wrap up too quickly without heating the middle. You want the wrap to slowly heat up so the cheese melts and everything gets gooey inside. After a couple of minutes, carefully check the bottom to see that it is a nice golden brown. Then turn it over to crisp up the other side. Transfer to a plate and serve. Repeat with the remaining wraps.

Alli
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