Crispy Southwest Chicken Wraps

Fiesta Friday…the first Friday in our new house! It has been a long haul taking us across America, but we have all learned a lot too, like: patience, working together is important if you want to unpack a whole house, if you trust in God it will all work out, and we have an awesome family!  One thing I love about this new house is there are two ovens. I am so geeked! Remember that homemade sheet pan pizza we make? Well, now we can cook all four at once! Am I making you jealous yet?

These wraps are amazing. They remind me of the burritos at Qdoba, but not totally the same, because they are better cuz they are homemade! They taste really fresh and healthy, which is awesome! The recipe is also extremely flexible. We changed it up a bit, but I will post the original so you can add your own pizzazz!

The recipe is from Mel’s Kitchen. I love using her stuff! Every blogger should go check her site now!! I am positive you won’t be disappointed….

Original Recipe here:

Crispy Southwest Chicken Wraps

Yield: Makes 6 wraps

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 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 use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

Directions

1. 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.
2. 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.

http://www.melskitchencafe.com/crispy-southwest-chicken-wraps/

Recipe Source: original recipe from Mel’s Kitchen Café

Enjoy!!!!

-Kloe