Sunday, April 28, 2013
Crispy Southwest Chicken Wraps
This is an incredibly adaptable recipe. You can use different types of meat (or none at all), add more/less cilantro, add green chilies, choose your cheese. I have also found some hickory and mesquite cooking sprays (on-line.....can't find them in stores here) which adds another dimension.
Serve it with rice and beans, a green salad, or how about that cilantro-lime rice (see 4-22-13 post)? Or gazpacho since summer is just around the corner (yuck.....I'm a gray skies, cool temps, rainy day kind of a girl). Regardless, it's fast, easy, and really delicious.
CRISPY SOUTHWEST CHICKEN WRAPS (makes 6 servings)
1 cup cooked rice, warm or at room temp
1 cup cook, shredded chicken (or shredded beef or pork)
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 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded cheese (jack, pepper jack, provolone, cheddar.....whatever you like)
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" border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dollop bits of sour cream over the cheese before arranging chicken and rice mixture down the middle to help make it creamy. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray sea-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 a 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.