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.
