I found this recipe on mykitchencafe.blogspot.com, and I don't know this woman but I want to be her friend. We have loved most of the recipes I have tried from her site, and I often visit when it's time for the dreaded menu planning part of my week. I usually make these close to the weekend then double the recipe make the amount I need for that night then use the rest to make lunch on Sat. and Sun. I serve them with blender salsa (I use 1 can of diced tomatoes and a can of mild Rotel tomatoes and chilies instead of jalapeno) and we're good to go. I hope you enjoy!
*No need to think I'm fancy, I copy and pasted the picture and recipe from mykitchencafe
Crispy Southwest Chicken Wraps
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
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 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
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-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 1-2 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 non-stick 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 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.