Monday, June 25, 2012

Crispy Southwest Chicken Wrap

Yes, I have already switched up my menu plan for this week, these were for tomorrow, but I couldn't wait any longer! I pinned this recipe months ago and finally got around to making it! It turned out really yummy. I found this recipe at Easy, Everyday Eats and I will be making this again!!

1 cup cooked rice, warm or at room temperature
1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/8 tsp red pepper
1 cup shredded cooked chicken
1 cup black beans, drained and rinsed
2 green onions, sliced
1/4 cup chopped carrots
2 tsp dried cilantro or 2 Tbsp fresh chopped cilantro
shredded cheese - I used fiesta blend
sour cream
5 burrito sized flour tortillas

Mix the rice with the chili powder, cumin, garlic powder, salt, black pepper and red pepper.

Add  the chicken, black beans, green onions, carrots and cilantro.

Take one tortilla, spray the outside of the tortilla with nonstick cooking spray. Spread 1 Tbsp of sour cream down center of tortilla, top with 1/3 cup cheese, spreading cheese over tortilla leaving about a 1/2" to 1" border. Top cheese with about 2/3 cup chicken mix

Roll stuffed tortillas burrito style.

Heat large skillet over medium heat. Place two burritos, seam side down, in skillet and cook till brown and crisp - two to three minutes each side. Transfer to plate and repeat with remaining burritos.

Serve and enjoy!
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 Ms. enPlace Check out all of the great recipes that will be linked up this week!


  1. Yum! I love all the ingredients and have them all on hand!

  2. I think I've tried this recipe before! Yum!
    Thanks for know I like these SW flavors. Could eat the rice on its own.

  3. Yum! This looks fantastic! Love the combination of flavours.


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