Tuesday, June 19, 2012

Crispy Southwest Chicken Wraps

On Sundays when I get home from church all I can think about is a nap. But all Tyrone can think about is food. So, I try and throw together something really quick for him so that I can get a long nap in. I tried this recipe and it turned out great! It was quick to prepare and really yummy. Plus, the ingredients don't have to be exact! I just used what I had. If you try this recipe let me know what you think. I got the recipe from Mel's kitchen cafe.
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts) I didn''t have any of these
1/2 red or green pepper, diced I used a full green pepper
1/4 cup fresh cilantro, chopped I didn't have cilantro either
juice of 1 lime I didn't have any
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
I added in onions-make sure you saute them first though
                                                            6 burrito-sized flour tortillas

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: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center. It makes it taste creamy and delicious.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

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