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Crispy Southwest Chicken Wraps

These wraps are loaded with seasoned chicken, veggies and rice. They are absolutely delicious and healthy! 

Prep Time
20 mins
Cook Time
20 mins
Servings: 6
Course: Appetizer , Lunch , Dinner , Others
Cuisine: American , Mexican

Ingredients

  • 1 pound cooked boneless, skinless chicken breasts shredded
  • 1 cup cooked rice brown or white
  • 1 can (15 ounces) black beans drained and rinsed
  • 1/2 red pepper diced
  • 1 green onion finely sliced
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1 cup shredded cheddar cheese
  • low fat sour cream
  • 6 burrito-size flour tortillas

Instructions

    Cup of Yum
  1. In a large bowl, mix the rice with the chili powder, cumin and garlic salt. Stir in remaining ingredients except for the cheese and sour cream.Sprinkle 2 to 3 tablespoons of cheese over each tortilla. Then add about 1/2 cup or so of chicken mixture down the center of each tortilla. Dot the tops of chicken with a little sour cream, if using.
  2. Roll up stuffed tortillas, leaving the edges open. Place seam side-down and lightly spray each with cooking spray.
  3. Heat a large non-stick skillet or griddle over medium heat. Place 2 stuffed wraps at a time, seam-side down, onto the skillet. Grill on each side for 2-3 minutes or until golden brown. Carefully remove from skillet and repeat with all wraps.
  4. Transfer wraps to plates and serve warm with salsa. Enjoy! ♥

Notes

  • *Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken would work great for this!