Description
Crispy Southwest Chicken Wraps are a flavorful and satisfying meal combining shredded chicken, seasoned rice, black beans, and fresh vegetables wrapped in a warm flour tortilla and grilled to golden perfection. These wraps offer a perfect balance of spice, creaminess, and crunch, making them ideal for a quick lunch or dinner.
Ingredients
Scale
Chicken and Filling
- 1 pound cooked boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (brown or white)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1/2 red bell pepper (diced)
- 1 green onion (finely sliced)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
Additional Ingredients
- 1 cup shredded cheddar cheese
- Low fat sour cream (optional)
- 6 burrito-size flour tortillas
- Cooking spray
Instructions
- Prepare the mixture: In a large bowl, combine the cooked rice with chili powder, ground cumin, and garlic salt. Mix well to evenly coat the rice with the spices. Then stir in the shredded chicken, black beans, diced red pepper, sliced green onion, chopped cilantro, and lime juice until all ingredients are well incorporated.
- Assemble the wraps: Lay out each tortilla and sprinkle 2 to 3 tablespoons of shredded cheddar cheese down the center. Spoon about 1/2 cup of the chicken and rice mixture over the cheese. Optionally, dot the tops with a little low fat sour cream for creaminess.
- Roll the tortillas: Carefully roll up each tortilla around the filling, leaving the edges open. Place each wrap seam side down onto a plate and lightly spray the exterior with cooking spray to ensure crisping during grilling.
- Grill the wraps: Heat a large non-stick skillet or griddle over medium heat. Place two wraps seam side down on the skillet at a time. Grill for 2 to 3 minutes on each side until each wrap is golden brown and crispy. Use a spatula to carefully flip the wraps. Remove from skillet once done and repeat with remaining wraps.
- Serve: Transfer the crispy chicken wraps to serving plates and serve warm. Pair with salsa or additional sour cream if desired. Enjoy your delicious Southwest Chicken Wraps!
Notes
- Use cooked rice that is cooled or at room temperature to prevent sogginess in the wraps.
- Feel free to substitute cheddar cheese with pepper jack for additional spice.
- For a gluten-free option, use gluten-free tortillas instead of flour tortillas.
- The sour cream is optional but adds a nice creamy contrast to the spices.
- You can add a dash of hot sauce or chopped jalapeños for an extra kick.
- Make sure the skillet is hot before placing the wraps to ensure crispiness.
