Crispy Southwestern Chicken Wraps

– johanna | June 1st, 2012

Filed under: BUDGET MEALS, RECIPES - Main Dish

My friend was looking for something delicious to make for dinner and stumbled across Crispy Southwestern Chicken Wraps. We were both salivating as we stared at the picture. These wraps are super fast to make and a frugal way to use up left over chicken and rice.

Normally I have a container of plain Greek yogurt in the refrigerator. The past two week I switched to vanilla just for a change of taste. I like to use plain Greek yogurt in the place of sour cream in most recipes because Greek yogurt has more protein, and less fat than sour cream. On this particular day I resorted to using a little cream cheese in the place of the sour cream. The burritos were fine. If anything they were just really creamy. So in emergencies cream cheese is ok. But next time I will make sure I specify plain yogurt on my shopping list rather than just yogurt.

Source: Adapted fromMels Kitchen Cafe
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
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
1/2 teaspoon salt
2 cups shredded cheese (combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

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.

**If using sour cream dot the cheese with about 1-2 tablespoons of sour cream before arranging chicken and rice mixture down the center**

Roll stuffed tortillas, leaving edges open.

Optional: brush the tortillas all over with oil.

Heat a large non-stick skillet (or griddle) 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. Serve.

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