Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

Stole this one from Mel's kitchen café.  Made them the other day and they were a big hit.  And super EASY!

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like pork or beef)
• 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 cilantro, chopped
• juice of 1 lime
• 1/2 tablespooon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (combination of Monterey jack and sharp cheddar)
• sour cream
• 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:  dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center).  Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.  Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.  Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side.  Cooking them seam-side down first helps seal the long edge so they don't fall apart.  Transfer to a plate and repeat with remaining wraps.  Serve warm.