CRISPY SOUTHWEST CHICKEN WRAPS
CRISPY SOUTHWEST CHICKEN WRAPS
These southwest crispy chicken wraps are delicious, easy to make, and so versatile! It’s no surprise they’ve been on our steady meal rotation for many years!
They have become quite proficient at throwing together ingredients in the fridge for any number of crispy wrap variations.
Most super delicious, at least one slightly questionable, and all of them eaten with an open mind and heart (better that than going hungry).
Great for an on the go dinner, these crispy southwest chicken wraps can be made in less than 30 minutes, and they are infinitely adaptable.
If you haven’t let these crispy southwest chicken wraps be part of your life, what are you waiting for?
CRISPY SOUTHWEST CHICKEN WRAPS RECIPE
- 1 cup cooked rice, warm or at room temperature
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt or garlic powder
- 1-2 cups cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
- 1 can black beans, rinsed and drained
- 1 green onion, finely sliced (white and green parts)
- 1/2 red or green bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime (about a tablespoon)
- 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
- Sour cream (optional)
- 6 burrito-sized flour tortillas
- Nonstick cooking spray
- Toppings (optional): sour cream, salsa, etc.
- In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
- To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed.
- Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
- OPTIONAL: I like to dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
- Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
- Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
- Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
- Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is hot.
- Serve with sour cream, salsa, or other toppings of your choice!
This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless. You can easily use smaller tortillas to maximize the number of wraps you make.
Often, I add salsa verde, and I also love subbing in chopped roasted red peppers for the diced bell pepper.
I almost always double this recipe when making so I can freeze the cooled crispy wraps and freeze individually wrapped in plastic wrap (and tossed in a freezer ziploc bag with the other wraps) for quick, easily reheatable lunches!
Recipe Adapted : CRISPY SOUTHWEST CHICKEN WRAPS @ melskitchencafe