Crispy Southwest Chicken Wraps

Presenting to you … a yummy weeknight dinner idea. It’s easy, flavourful and if you have kids they can help you make this! I made this for a friday night dinner and movie night with the hubbly bubbly while the bubba hung out with us.If you dont eat chicken, I am sure you can find a vegan/vegetarian subsitute. I hope you make this, cause it was sooooooooooooooooooooo good!

Cooked shredded chicken – 1 cup
Black beans – 1 can, rinsed and drained
Onion – medium, finely sliced
Green pepper – 1/2 diced
Cilantro – 1/4 cup chopped
Rice – 1 cup cooked
Juice of 1 lime
Chili powder – 1/2 tbsp
Cumin powder – 1 tsp
Shredded Cheese – 2 cups
Sour cream

First mix the rice with the spice powders. Next add everything else excluding the cheese and sour cream and mix well.

Next step is the assembly. Sprinkle cheese over the tortillas, leaving 1/2 inch edge around. Next I added a little bit of sour cream in the middle, before I added the chicken and rice mixture – this is just to make the wraps creamy. Add the chicken and rice mixture in the center of each torilla.

Roll the stuffed tortillas, spray seam-side of the wrap lightly with cooking spray, a little oil should hold it together too.

In a well heated non-stick skillet, place the wraps seamside down and cook until golden brown and crisp – should take about 2-3mins per side. You wouldnt want to walk away from the stove cause it gets brown pretty fast. Make sure you put the wraps seamside down so that they don’t fall apart.

Once done, I cut it right in the middle – it made it easier to eat since the filling was hot and I served it with a bit of tomato relish.

Definitely bringing this back …

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