Take A Lookin' At My Cookin' #9- Crispy Southwest Chicken Wraps

<a href=" http://www.lifehandinhand.com/" target="_blank"><img src="https://sites.google.com/site/lifehandinhand/files/lookinatmycookin.png" /></a>

Crispy Southwest Chicken Wraps

I originally found this recipe on Pinterest.

*Makes 6 wraps*
(I added more chicken and stuff so it ended up making almost twice as many wraps.)

INGREDIENTS:

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 cheddar and Michael liked adding mozzarella too)
Sour cream (optional)
6 burrito-sized flour tortillas

DIRECTIONS:

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.