Tuesday, May 29, 2012

Crispy Southwest Chicken Wraps

I originally pinned this recipe months ago when I was stranded on bed rest and unable to cook anything exciting. The picture alone (borrowed from Mel's Kitchen Cafe  - the original recipe source) made me salivate but it doesn't even do justice to how amazing these wraps are. I made some additions to the ingredient list and changed the cooking method [me pan frying anything 'wrapped" = recipe for a disastrous mess]. The husband loved them as well and we both went back for seconds on this one.


1 cup cooked Mexican rice, warm or at room temperature [I used Rice-a-Roni]
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
juice of 1 lime
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
1/4 cup salsa
1 tbsp. hot sauce (more or less, depending on your tastes)
Sour cream (optional)
Guacamole (optional)
6 burrito-sized flour tortillas


Preheat oven to 350 degrees.

Cook rice according to package directions.

Once rice is cooked, add in remaining ingredients except for cheese, guacamole, and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges. Drop tablespoon dolops of sour cream (and guacamole, if you're using it) on the cheese. Then arrange chicken and rice mixture down the center of each tortilla.

Roll stuffed tortillas burrito style and wrap in foil. Bake for 20-25 minutes or until filling is heated through. Serve and enjoy!!

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