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  • Kylee Green

    Crispy southwest chicken wraps (healthy recipe!) INGREDIENTS: 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 DIRECTIONS: 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. (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.) 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. Transfer to a plate and repeat with remaining wraps. Serve.

  • Cynthia Woods

    crispy southwest chicken wraps INGREDIENTS: 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...

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