The other day I was doing the usual….trolling around on Pinterest….and found another recipe I just HAD to make. I love finding recipes where I already have most the ingredients on hand. I found this crispy southwestern wraps recipe and we made it for dinner last week and ate on it, and ate on it, and ate on it….seriously for days! Lunch and dinner. LOVE leftovers…..they equal easy peasy!!
By the way, while we’re on the Pinterest subject, please pin with me here!
This is the pic from Pinterest that sold me on it! I’m telling you, I’ve got to take some photography classes or something. That crispy exterior and creamy filling are quite the mixture….DH says it’s a keeper recipe and in fact he made these for me. OK, ok I know you want the recipe so here it is!
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
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 cups shredded cheese (I used sharp cheddar)
Sour cream (optional, but not really)
Salsa (again, optional, but why wouldn’t you?!)
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: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.