I confessed in my last post that I *might* have a slight addiction to Pinterest. Well, I'm SO GLAD I do, because I found this next recipe on there and it is nothing short of AMAZING! The first words out of my husband's mouth were that it tasted like something he could order at a restaurant. SCORE! I definitely agree and it is definitely a dish that will be on our weekly menu many more times. The recipe originally came from MelsKitchenCafe and I will definitely be making some more things from her blog!
Crispy Southwest Chicken Wraps
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 (I used red)
1/4 cup fresh cilantro, chopped
juice on one lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used Montery Jack/Colby)
Sour cream (optional) - I did this and it was great!
6 Burrito-sized flour tortillas
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. (Optional: dot the cheese with sour cream)
Arrange chicken and rice mixture down the center of each tortilla.
Roll stuffed tortillas, leaving edges open. 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.