Best Crispy Southwest Chicken Wraps Recipes

Crispy Southwest Chicken Wraps image

Provided by gailanng

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup cooked rice (warm or room temperature)
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic salt
1 (15 1/2 ounce) black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red peppers or 1/2 green pepper, chopped
1/4 cup fresh cilantro, chopped
1 lime, juice of
1 cup cooked shredded chicken
2 cups shredded cheese (cheddar, Mexican, colby-jack, etc.)
sour cream
salsa
6 burrito-sized flour tortillas

Steps:

Mix rice together with chili powder, cumin and garlic salt. Add drained beans, green onions, sweet pepper, cilantro and lime juice. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Adding a few dots of sour cream over the center ingredients at this point makes the wraps creamy. At this point you may, also, add a bit of salsa.) Roll the stuffed tortillas burrito style. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet or griddle over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with sour cream and salsa.
An alternate cooking methed would be to spray as instructed (or lightly brush with vegetable oil) and place on a baking sheet in a preheated 400 degree oven. Bake until golden, about 20-30 minutes.

Nutrition Facts : Calories 337.1, Fat 12, SaturatedFat 6.5, Cholesterol 24.1, Sodium 560.9, Carbohydrate 41.8, Fiber 6.1, Sugar 1.2, Protein 15.6

Crispy Southwest Chicken Wraps image

Number Of Ingredients 12

1 cup cooked rice, warm or room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
1 lime juice
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
6 flour tortillas, burrito sized

Steps:

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 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. Serve warm.