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)
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.