Description
These Crispy Southwest Chicken Wraps combine shredded chicken, seasoned rice, black beans, fresh veggies, and melted cheddar cheese all wrapped in soft flour tortillas and grilled to golden perfection. A quick and flavorful meal perfect for lunch or dinner that brings a zesty southwestern flair to your table.
Ingredients
Scale
Chicken Filling
- 1 pound cooked boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (brown or white)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1/2 red pepper (diced)
- 1 green onion (finely sliced)
- 1/4 cup fresh cilantro (chopped)
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
Additional Ingredients
- 1 cup shredded cheddar cheese
- low fat sour cream (optional, for topping)
- 6 burrito-size flour tortillas
- cooking spray (for grilling)
Instructions
- Prepare the filling: In a large bowl, combine the cooked rice with chili powder, cumin, and garlic salt. Mix well to evenly distribute the spices throughout the rice. Then stir in the shredded chicken, black beans, diced red pepper, green onion, chopped cilantro, and lime juice until all ingredients are well mixed.
- Assemble the wraps: Lay out each flour tortilla and sprinkle 2 to 3 tablespoons of shredded cheddar cheese evenly down the center. Spoon about 1/2 cup of the chicken and rice mixture over the cheese. Optionally, dot the mixture with a bit of low fat sour cream for added creaminess.
- Roll and secure: Roll up each tortilla, folding the edges open and tucking in the filling as you go, placing the wraps seam-side down to keep them closed. Lightly spray the outside of each wrap with cooking spray to help create a crispy crust when grilling.
- Grill the wraps: Heat a large non-stick skillet or griddle over medium heat. Place two wraps seam-side down on the hot surface. Grill each side for 2 to 3 minutes or until the tortillas are golden brown and crispy. Carefully flip to cook the other side and remove when finished. Repeat the process with the remaining wraps.
- Serve warm: Transfer the grilled wraps to plates and serve immediately with your favorite salsa or additional sour cream if desired. Enjoy your zesty, crispy southwest chicken wraps!
Notes
- Use cooked chicken breasts ahead of time or store-bought rotisserie chicken for convenience.
- Feel free to substitute the black beans with pinto or kidney beans if preferred.
- Brown rice adds a nuttier flavor and extra fiber, but white rice works well too.
- If you like extra heat, add a pinch of cayenne pepper or some chopped jalapeños to the filling.
- The cooking spray helps to create a crispy, golden crust but can be replaced with a light brush of olive oil.
- Serve with fresh salsa, guacamole, or a side salad for a complete meal.
