These southwest crispy chicken wraps are delicious, incredibly simple to make and a perfect go-to meal. Loaded with chicken, rice, cheese and black beans, they’re hearty and filling. Even your pickiest eaters will love them.
Twice this week we have had three ball games in one night! That is a lot of baseball for one night. So unless we want to eat hot dogs from the snack shack, I have to have dinner ready by 4:00.
The other night I made these Crispy southwest Chicken Wraps and they were absolutely delicious. I love simple meals like this that are quick to throw together. It’s even a bigger bonus when they’re are yummy as these wraps are.
My boys went crazy over them and I loved the fact that they are healthy, hearty and filling.
These will definitely become one of my go-to meals when I’m in a hurry.Print
- 1 cup cooked rice, warm or at room temperature
- 1 1/2 cups cooked, shredded chicken (I used a rotisserie chicken)
- 1 can black beans, rinsed and drained
- 1 can diced green chilies
- 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 1/2 cups shredded cheese (I used pepper jack and sharp)
- sour cream (optional)
- 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 dollop the sour cream (if using) on top of the cheese. Arrange chicken and rice mixture down the center of each tortilla. 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, spray the other side of the wrap before you flip it over, then cook the second side for 2-3 minutes. 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.
This recipe is so adaptable. You could also used shredded pork or beef, you can use a red or green pepper in place of the green chilies, add more cilantro, etc.
Recipe Source: adapted slightly from Mel’s Kitchen Cafe