This Crispy Southwest Chicken Wrap is a great meal for diets, or really just anytime! It's tasty and very low in calories. This was very easy to just throw together. You can have the rice and chicken pre-made and then just toss everything in a bowl ready to put in wraps when it's time to eat.
Mix rice w/ all the spices.
Mix in all the remaining ingredients except for cheese and sour cream.
Spread sour cream and cheese on tortilla, cover the center w/ rice mixture.
Brown on all sides.
Serve w/ a side of salsa for dipping.
Crispy Southwest Chicken Wraps*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 salt
2 cups shredded cheese (I used a combination of Monterrey 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. Dot, or spread on tortilla (before the cheese) with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center. (It makes the wraps extra creamy.) Roll stuffed tortillas, closing all sides. Spray the tortillas all over with butter or olive oil cooking spray.
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. Enjoy!