Wednesday, April 11, 2012

Crispy Mexican Chicken Wraps

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


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. 


Aimee said...

yum! Bet these would freeze good too!

Jenn Mair said...

Not a bad idea because this makes a lot of the chicken/rice mixture. Definitely get more than six burritos.