Crispy Southwestern Chicken Wraps

I am always trying and tweaking recipes.  If I like it well enough, it shows up on this blog.  If it isn’t so good, well….let’s just say have have a very happy golden retriever.  Anyway, I made this chicken wrap for dinner one night this week and I must say, it is one of my new favorite recipes!  It was SO good!

This is one of those recipes that can be totally adjusted to your tastes and to what you happen to have in the refrigerator.  I had leftover rotisserie chicken and leftover rice that I used.  All the other ingredients were things that I typically have in my pantry or fridge.  I’m sure it would be good with leftover pork or beef, too.  The amounts that you use of rice, cheese, chicken (and about everything else) are totally adjustable.  You’ve got to love a recipe that is this versatile, family friendly, and ridiculously good!

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Ingredients:

  • 1 cup cooked rice
  • 3 cups cooked, shredded chicken
  • 1 can black beans, rinsed and drained
  • 1 can whole kernel corn
  • 1-2 tablespoons oil
  • 1/2 cup red onion, finely diced
  • 1/2 cup red pepper, finely diced
  • 2 teaspoons minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1+ teaspoon salt
  • 2+ cups shredded cheese, (I used sharp cheddar)
  • Sour cream
  • 6-8 Large flour tortillas

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Directions:

In bowl, mix together the rice, chicken, beans, and corn.

In skillet, heat oil and then add onions & peppers, cooking until softened.

Add all remaining ingredients except for cheese & sour cream.

Spread a thin layer of sour cream on each tortilla.

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges.

Arrange chicken and rice mixture down the center of each tortilla.

Tuck in the edges as you roll the tortillas.

Spray griddle or non-stick skillet with cooking spray.

Heat 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.

Serve warm.

May garnish/serve with cilantro, salsa, and avocado.

Adapted from:  www.melskitchencafe.com