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 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
- Mix together everything except cheese & sour cream.
- 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.
- 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.
