Crispy Southwest Chicken Wrap
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!
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.