Crispy Southwest Chicken Wraps

Ingredients

• 1 cup Cooked Rice, Warm Or At Room Temperature
• ½ Tablespoons Chili Powder
• 1 teaspoon Cumin
• ½ teaspoons Garlic Salt
• 1 cup Cooked, Shredded Chicken
• 1 can Black Beans, Rinsed And Drained
• 1 whole Green Onion, Thinly Sliced (white And Green Parts)
• ½ cups Diced Red Or Green Pepper
• ¼ cups Fresh Cilantro, Chopped
• 1 whole Lime, Juiced
• 6 whole Burrito-sized Flour Tortillas
• 2 cups Shredded Cheese (combination Of Monterey Jack And Sharp Cheddar)
• ½ cups Sour Cream (optional)

Preparation Instructions

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for tortillas, cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

(Optional: on some of the wraps, I dotted the cheese with about 1 to 2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center. It made the wraps delightfully creamy.)

Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large nonstick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.