Crispy Southwest Chicken Wraps
What you need:
- 1 cup rice, cooked
- 1 cup chicken, cooked and shredded
- 1 can black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 tbsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic salt
- 2 cups shredded cheese (combination of monterey jack and sharp cheddar)
- Sour cream
- Flour tortillas
Directions:
- Mix together the rice with chili powder, cumin, and garlic salt.
- Then mix in chicken, black beans, and peppers.
- Add cheese to tortillas and then add rice mixture. If you use sour cream, put it on before the cheese.
- Roll tortillas and spray with cooking spray.
- Heat a skillet over medium heat and then brown the wraps on each side for 2 to 3 minutes.
Recipe from Mel's Kitchen Cafe