Crispy Southwest Wraps
Ingredients:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream (optional)
6 burrito-sized flour tortillas
Directions: Mix
rice together with chili powder, cumin and garlic salt. Add remaining
ingredients except for cheese and sour cream. Sprinkle cheese over
tortillas, leaving 1/2-inch border around edges, then arrange chicken
and rice mixture down the center of each tortilla. Optional: I like to spread a little sour cream over the tortilla before I sprinkle with cheese and before arranging the chicken and rice mixture down the center – it makes the wraps
delightfully creamy.) 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(I used my cast iron skillet).
Arrange wraps, seam-side down, in pan or griddle and cook until golden
brown and crisp, about 2-3 minutes per side. 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.
