Warm southwest rice, shredded chicken, and black beans surrounded by gooey cheese and sour cream wrapped up in a burrito-size tortilla and grilled to a crisp is this crispy southwest chicken wrap recipe! It’s comfort food with a flare that’s still simple enough for a quick weeknight dinner!
These southwest chicken wraps are so good! Crispy on the outside but savory on the inside. Yum! I have been making this recipe since we got married and they are perfect for when you want Mexican food but have already did taco night or need a change. Plus, the ‘filling’ stores well so you can do wraps for another meal without all the mess!
How to make Southwest Chicken Wraps
This chicken wrap recipe is so simple to execute. Gather your ingredients!
First, you are going to make your rice. I have always made minute rice in the microwave(One cup of water plus one cup of rice mixed in a microwave-safe medium bowl. Microwave for 5 minutes. Then let it sit until water is absorbed and fluff with a fork.) while I am preparing the other ingredients. Once the rice is cooked, mix in your chili powdered, cumin, and garlic salt.
Then in a medium mixing bowl add in the cooked, shredded chicken, black beans, green onion, and lemon juice. Mix until combined. We now have the ‘filling’ complete.
TIP: I use 1 to 1.5 cups of cooked shredded chicken depending on what I have on hand. Most of the time I can get shredded chicken from my freezer that I have cooked and shredded sometime prior. Other times I have even used canned chicken. Be sure to drain off the water and drippings. I would not recommend rotisserie chicken because of its distinct flavor.
Next, take an extra-large burrito-size tortilla, lay it flat, and sprinkle a couple of tablespoons of shredded cheddar cheese down the center in a line leaving 1/2 inch at the top and bottom clear. Then sprinkle 1/4 cup of the filling on top of the shredded cheese. Add an optional dollop or two of sour cream for extra creaminess and top it off with some more cheese.
Lastly, let’s make this a wrap! Fold the bottom edge of the tortilla up, the right side in, the top-down, and the left side right and we now have a southwest chicken wrap! Place it seam-side down on a heated non-stick pan or griddle until it’s golden brown. Flip the wrap and crisp the other side. About two to three minutes per side. Repeat this process for all wraps. Once they are crisp, serve immediately with your favorite chips and salsa or guacamole.
These crispy southwest chicken wraps are perfect for lunch and dinner or even a party. Make your filling ahead of time and you can customize wraps with their choice of cheese and sour cream as they gather around your island and chat. In no time and with minimal mess you will have hot delicious wraps ready for a crowd!
Other Delicious Mealtime Ideas
These sliders are so amazing!! Melted swiss cheese and warm ham sandwiched between sweet Hawaiian rolls covered in a savory butter sauce that’s all toasted to perfection is this ham and cheese sliders recipe. Addicting and delicious, these warm mini sandwiches can be the main dish to a busy weeknight meal or a favorite appetizer to your next party!
Need a one-dish wonder? Tender egg noodles, hearty ground beef, mushrooms, carrots, and onions all covered in a rich and creamy sauce make this one-pot beef stroganoff recipe a win for everyone!
More Mexican inspired foods? Cheesy Chicken Enchiladas are the creamy goodness of cream cheese, sour cream melted and mix with shredded chicken, black beans, and Rotel all wrapped up in tortillas and baked to perfection. Incredibly easy to make, quick, and delicious, this meal will feed the entire family with hopefully leftovers for later!
These stuffed shells look yummy! A cross between lasagna and a meaty casserole these hearty Cream Cheese and Ground Beef Stuffed Shells are comfort food at its finest!
Crispy Southwest Chicken Wrap
Ingredients
- 2 cups cooked rice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic salt
- 1½ cups chicken cooked and shredded
- 1 can black beans rinsed and drained
- 2 green onions finely sliced
- 3 tablespoons lemon juice
- 2-3 cups shredded cheddar cheese or Mexican blend if perferred
- sour cream
- 6-8 extra-large burrito-size flour tortillas
Instructions
- Make the rice: I have always made minute rice in the microwave(One cup of water plus one cup of rice mixed in a microwave-safe medium bowl. Microwave for 5 minutes. Then let it sit until water is absorbed and fluff with a fork.) while I am preparing the other ingredients. Once the rice is cooked, mix in your chili powdered, cumin, and garlic salt.
- Make the filling: In a medium mixing bowl add in the cooked, shredded chicken, black beans, green onion, and lemon juice. Mix until combined.
- Make the wraps: Take an extra-large burrito-size tortilla, lay it flat, and sprinkle a couple of tablespoons of shredded cheddar cheese down the center in a line leaving 1/2 inch at the top and bottom clear. Then sprinkle1/4 cup of the filling on top of the shredded cheese. Add an optional dollop or two of sour cream for extra creaminess and top it off with some more cheese.
- Fold and make them crispy: Fold the bottom edge of the tortilla up, the right side in, the top-down, and the left side right and we now have a southwest chicken wrap! Place it seam-side down on a heated non-stick pan or griddle until it's golden brown. Flip the wrap and crisp the other side. About two to three minutes per side. Repeat this process for all wraps. Once they are crisp, serve immediately with your favorite chips and salsa or guacamole.
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