Saturday, May 22, 2010

Recipe: Southwest Chicken Wraps

Southwest Chicken Wraps
adpated from Real Mom Kitchen

1 cup cooked rice,
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
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
Sour cream (optional)
burrito-sized flour tortillas

  1. Mix together everything except cheese & sour cream.

  2. Sprinkle 1/3 cup of cheese in the center of each tortillas.  Arrange chicken and rice mixture down the center of each tortilla.  Roll each tortilla up burrito style.

  3. Brush rolled up wraps with butter.  Place on a heated panini maker or George Foreman grill. Cook for 3 minutes and serve.

Note: this can be made in a skillet if you don’t have a Foreman grill or panini maker.  Heat a large non-stick skillet (or griddle) over medium heat.   Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  Serve.
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