Wednesday, May 16, 2012

New Recipe Night.... Crispy Southwest Chicken Wraps

Hello...New Recipe Night... it's been a long time... how have you been??  It's been awhile since we did  New Recipe Night... if we're being honest, it's been a while since I actually cooked.  John started his new job 2 weeks ago and he's been working looonnnnggg, crazy, late hours, Zack doesn't eat real food and Brenna doesn't even get up until 2pm so what's the point in cooking!  But one can only eat cheese and crackers, Lean Cuisine and popcorn for dinner for so long.  So..... back to cooking!
Crispy Southwest Chicken Wraps
1 cup cooked rice ( I used yellow rice)
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, diced
1/2 green or red pepper, diced **optional
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cup shredded cheese ( I used cheddar)
sour cream
6 burrito-sized 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.  Can add a dollop of sour cream if desired.  Roll stuffed tortillas, leaving edges open.  Spray the tortillas all over with cooking spray.  
Heat a large non-stick skillet over medium heat for 1 minute.  Arrange wraps seam-side down and cook until golden brown and crisp about 2-3 minutes per side.

This was definitely a keeper.  John said it was like eating at a restaurant, although since he hadn't eaten anything home cooked in almost 2 weeks, I'm not sure how accurate his review is, but I'll take it.

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