Crispy southwest chicken wraps
Receta por Emilia
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 (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
T. Preparacion → 15-20 min
T. Cocinado → 20 min
1. Mix rice together with chili powder, cumin and garlic salt.
2. Add remaining ingredients except for cheese and sour cream.
3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
4. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.)
5. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
6. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
7. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.
8. Transfer to a plate and repeat with remaining wraps.
9. Serve.
segundos, dinner, lunch, burrito February 18, 2012 22:25
Autor melskitchencafe.com
Good! Added the sour cream to the rice mixture instead.