Southwest Chicken Wraps

31 Aug

Oh the possibilities! This is one seriously yummy meal, that you could serve in a wrap, or on top of nachos. Either way you want to try eating it, the “guts” of it stay the same and man are they good!


6 Burrito-Sized Flour Tortillas
1 Cup Cooked Rice
1 Cup Cooked and Shredded Chicken (*ill show you an easy way to do this later)
1 Can Black Beans, Rinsed and Drained
1 Green Onion, Sliced
1/2 Red or Green Pepper, Diced
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 Cups Shredded Cheddar (or Mexican Blend) Cheese
Sour cream


Mix rice together with chili powder, cumin and garlic salt. Add the 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. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) 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 per side. 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.

* To make the shredded chicken: I simply buy a package of chicken breasts and for this recipe I use 2 of them. Put the chicken into a pot of water (I like to add a bouillon cube to make it chicken broth but you don’t have to) and bring it to a boil. Let it simmer on low with the lid off for 10 minutes, and then turn off the stove and let them sit with the top on for about 10 minutes (no longer or they will get tough). Then take them out and shred them with a fork!

Credit to the Source


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