Wednesday, March 31, 2010

Crispy Southwest Chicken Wraps

I got this recipe from My Kitchen Cafe. It was so good. My family loved it! I'm going to have to add this to my list of favorites.
Printable Recipe

Crispy Southwest Chicken Wraps
1 cup cooked rice
1 lb chicken breasts, cubed
1 can black beans, rinsed and drained
1 green onion, chopped
1/2 green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. garlic salt
2 cups shredded cheese
sour cream (optional)
sliced avocado (optional)
burrito size flour tortillas

In a large skillet, cook chicken until cooked through. Combine rice with chili powder, cumin, and garlic salt. Combine with chicken and add remaining ingredients except cheese and sour cream. Sprinkle cheese in each tortilla, leaving 1/2 inch border around the edges. Spoon chicken and rice mixture down the center of each tortilla. Place avocado slices on top. Spoon 1-2 Tbsp. of sour cream down the middle on top of the chicken mixture. Roll tortillas, leaving the edges open. Place on a heated griddle or non-stick skillet. Cook for a few minutes on each side until crispy. Serve with homemade salsa.

Makes about 8 wraps

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