Thursday, May 5, 2011

Crispy Southwest Chicken Wraps

Happy Cinco de Mayo!!!! 
My husband and I are major mexican food fans and will definitely be having a mexican feast for dinner tonight!  This recipe would make a perfect dish for Cinco de Mayo and If you are looking for something on the lighter side these wraps are just that! These babies are full of flavor and super easy to make!
For more Mexican Dish Ideas Click hereherehere, and here and here

1 cup (cooked) Rice
1 cup boneless skinless chicken breast (cooked & shredded)
1/2 tsp. chili Powder
1/2 tsp. Garlic Salt
1 tsp. Cumin
1/4 cup Cilantro (finely chopped)
2 green onions (minced)
1/2 of a red pepper (diced into small pieces)
1/2 of a (140z) can of black beans
Juice of 1 lime
2 cups Mexican Blend Cheese
Sour Cream
4 burrito size flour tortillas (or 6-8 taco size for smaller portions)

Cook the rice as directed on package.  Once the rice is done, stir in the seasonings.  Cook chicken desired method then shred.  Add the chicken along with the cilantro, green onions, red pepper, and black beans into the rice mixture.  Give it a good Stir.

Take 1 tortilla at a time, (lightly spray the side of the tortilla that will be touching the griddle w/cooking spray) layer a bit of the shredded cheese, about 1 Tbsp. of sour cream, and about 1/2 cup of the chicken/rice mixture (give or take a little more) and fold the edges up and roll till all the seams are tucked in.

Lightly spray a griddle or frying pan with cooking spray between each wrap.  Cook each wrap for about 1-2 minutes per side or until the tortilla is nice, crispy, and golden brown.  Serve with Salsa and Guacamole for Dipping.

(Recipe Source: Mal D)

1 comment:

  1. All your recipes look yummy! So want to try the South of the Border Rice!


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