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    TrophiesCrispy Southwest Chicken Wraps Crispy Southwest Chicken Wraps Crispy Southwest Chicken Wraps
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    Crispy Southwest Chicken Wraps

    Crispy Southwest Chicken Wraps



    *Note: This is one of the most adaptable recipes on here (reading through the comments will prove that - your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies - seriously, the options are endless.

    Crispy Southwest Chicken Wraps-crispy-southwest-chicken-wraps-jpg

    *Makes 6 wraps

    INGREDIENTS:

    1 cup cooked rice, warm or at room temperature (I used half brown rice and half quinoa, YUM!)
    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)
    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 shredded cheese (I use a combination of Monterey jack and sharp cheddar)
    Sour cream (I used plain greek yogurt in place of)
    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: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center - it makes the wraps creamy.)
    I used pepper jack for mine and hubby's and cheddar for the kids.


    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. (I just did burritos)

    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.
    (Could really just bake in the oven, would be almost as good and healthier BUT as hot as it has been I went with cooking this way, was good!)
    Last edited by bullmama; 01-22-2014 at 10:33 PM.

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