Crispy Mexican Chicken Wraps

INGREDIENTS:

1 cup cooked rice (I used instant)
1 cup cooked, shredded chicken or 1 can of chicken, shredded
1 can black beans, rinsed and drained
1/4 cup red onion, chopped
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 colby jack cheese, shredded

6 whole wheat burritos

DIRECTIONS:

Cook rice according to package directions.

Add chili powder, cumin and garlic salt to the rice.  Add remaining ingredients except for cheese. Sprinkle about ¼ cup of cheese over tortillas, then add chicken and rice mixture down the center of the tortilla. Roll stuffed tortillas, leaving edges open. Spray a pan or skillet with cooking spray. I added olive oil too.

 Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  Repeat. 

You could add sour cream to the tortillas. We served this with salsa on the side.