Crispy Southwest Chicken Wraps

I am always on the lookout for fast, fresh-tasting food, and found this recipe from Mel’s Kitchen Cafe. This recipe is completely responsible for my picky 4-year old choosing to eat tortillas (finally!!) for the first time. The crispy outside and delicious filling were so good that she was willing to set aside her dislike of anything that seems to be like bread. She kept asking for more. 

Other than crisping the outside of the tortillas, the thing that makes these wraps stand out from other wraps is all of the fresh ingredients: cilantro, fresh-squeezed lime juice, bell peppers and green onion. The flavors just make this recipe outstanding.

If you choose to pull everything together at dinnertime, this recipe will take quite a bit of time. There are a few things you can do to make this a quick meal. I always like to have some shredded chicken in my freezer to take some of the work out of dinnertime. Also, the entire filling can actually be made ahead of time and kept in the refrigerator. If you are wanting to have a more fresh filling, you can do some of the prep work with cutting up the vegetables ahead of time as well.


Crispy Southwest Chicken Wraps
  • 1 cup cooked rice, warm or at room temperature
  • ½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic salt
  • 1 cup 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)
  • ½ red or green pepper, diced
  • ¼ cup fresh cilantro, chopped
  • juice of 1 lime
  • 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
  • Sour cream (optional)
  • 6 burrito-sized flour tortillas
  1. In large bowl, mix rice, chili powder, cumin and garlic salt.
  2. Mix in chicken, beans, green onion, red (or green) pepper, cilantro and lime with the rice mixture.
  3. Sprinkle cheese over tortillas, leaving ½-inch border around edges. Dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center (optional). Arrange chicken & rice mixture down the center of the tortillas.
  4. Roll stuffed tortillas, leaving ends open.
  5. With the seam-side up, slightly flatten the wraps with the palm of your hand and spray the top of the wrap lightly with cooking spray.
  6. Over medium heat, heat a large non-stick skillet (or griddle) for 1 minute. Arrange wraps, seam-side down (to help seal the insides "in"), in pan or griddle and cook until golden brown and crisp. This takes about 2-3 minutes per side.
  7. Repeat with each wrap and serve warm.

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