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. 

Roasted Green Beans

We loved this, even the kids!

String green beans, 1lb
3 garlic cloves, minced
salt and pepper
Olive oil

Preheat oven to 425.  Place green beans on a 9x13 pan. Drizzle with olive oil. Sprinkle with garlic. Add salt and pepper to taste.

Bake for 15 minutes. Toss and bake for another 5-10 minutes.