· 1 cup cooked rice, warm or at room temperature
· 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)
· 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 use a combination of Monterey jack and sharp cheddar)
· Sour cream (optional)
· 6 burrito-sized flour tortillas
1. 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: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
Thank you to Mel's Kitchen Cafe!
Now, I did not have green onion, so I substituted red onion. I also didn't have any lime juice, so I used lemon juice. The meal was still a hit. Here's what mine looked like:
Not the best picture, but you get the idea!
I'm thinking of adding some diced green chilis next time! Give this one a try and let me know what you think!