And the result was such a smashing success that we’ve continued to enjoy this recipe at least monthly since (and that’s saying a lot coming from the lady who doesn’t repeat many meals). Full of flavor, these wraps are a snap to make.
The method turns out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. And they make great leftovers. I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.
How To Make Crispy Southwest Chicken Wraps | Food Recipes
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 (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
1. 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.
You can find complete recipes of this Crispy Southwest Chicken Wraps in melskitchencafe.com