The recipe I found was from Mel's Kitchen Cafe. Here is the recipe:
Crispy Southwest Chicken Wraps from Mel's Kitchen Cafe
Of course, I always alter to my pantry.
Here is my altered version:
Southwest Chicken Wraps
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup chicken chopped from a rotisserie chicken
1 can black beans, rinsed and drained
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese - I used the taco seasoned cheese & sharp
1/4 cup sour cream
1/4 cup salsa
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray.
Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes. I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream. Enjoy!!
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| Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. |
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| Add chicken and mix good. |
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| Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. |
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| Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. |
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| Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray. |
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| Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes. |
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| I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream. |
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| To show you all the goodness inside...I had to cut up for the kiddos! |
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