These chicken wrap burritos were great. Even Mr. agreed (that's my cue to keep the recipe and blog it). You can use leftovers for this to make the recipe quicker and get the biggest tortillas you can find, we had some 12" ones here. You'll want big ones so you can wrap up the ends and keep the warm filling inside while griddling them. Since ours were so huge we split them, and I froze the rest of the filling for later use.
Crispy Southwest Chicken Wraps
from Mel's Kitchen Cafe
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
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
Burrito-sized flour tortillas ( I used grande 12" size)
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. Add a little sour cream. Roll stuffed tortillas, folding in the edges. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
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