Friday What's For Lunch- August 9th 2013

Crispy Southwest Wraps

Ingredients

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)
½	red or green pepper, diced
¼	cup fresh cilantro, chopped
	juice of 1 lime
½	tablespoon chili powder
1	teaspoon ground cumin
½	teaspoon garlic salt
2	cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
	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: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with 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.