It’s A Wrap!

Does anybody else like to eat wraps as much as I do??  I LOVE them.  An all-in-one kinda meal…my FAVORITE.  I haven’t ever tried to make any wraps here on the home front, but when I found this recipe, I knew that was going to change.  And whaddy’a know…a wrap featuring one of my favorite flavors…MEXICAN!  Like I’ve said before, there are some meals that are too tasty…TOO easy….not to try!  This is definitely one of them!!!

 

CRISPY SOUTHWESTERN CHICKEN WRAPS

recipe from Mel’s Kitchen Cafe

1 cup cooked rice

1 cup cooked, shredded chicken

1 can black beans, drained & rinsed

1 green onion, finely sliced {white & green parts}

1/2 green or red pepper {I used red}

1/4 cup cilantro, chopped

juice of 1 lime

1/2 tbsp. {equivalent to 1 & 1/2 tsp.} chili powder

1 tsp. cumin

1/2 tsp. garlic salt

2 cups shredded cheese {I used 4 cheese mexican blend}

Sour cream

6 burrito sized flour tortillas

 

I know it sounds like a lot, but it’s not at ALL!

First things first.  Make sure your chicken is cooked and shredded {or use rotisserie}.  Cook your rice, too.  If you’re like me, then that means your doin’ it boil-in-a-bag style.  It’s like cooking rice for dummies.  Then go ‘head and chop your green onion, red pepper, and cilantro.

NOW…let’s  toss the rice into a bowl and add spices {cumin, chili powder, & garlic salt}.  Mix well.

Now add the black beans, chicken, onions, red/green pepper, cilantro, and lime juice.  Mix until combined.  {You might notice that I didn’t add the chicken in these pics.  I forgot.  I went back and added it after I snapped a few shots.}

Now let’s get this party started.  Set out your burrito sized tortillas…

And top ‘em with cheese…and dot the cheese with sour cream {optional, of course.  HOWEVER, I STRONGLY suggest you add it!  SO creamy!}  Make sure to leave about 1/2 inch around the edges.

Now take the rice & chicken mixture and spread a couple of spoonfuls down the center of the tortillas.  I didn’t use an exact measurement on this…I just kinda eyeballed and guesstimated how much I thought we could eat :)

Roll the stuffed tortillas and leave the ends/edges open.  Now spray the tortillas all over with cooking spray.

Place the wraps…two at a time…seams down in a large, non-stick skillet over medium heat.  Cook for about 2 minutes or until the seam-side is crispy & golden brown.  Flip the wrap over onto the opposite side and cook for an additional 2-3 minutes, or until crispy & golden brown.

Now getcha’ some!!!

Ahhhh…a savory little piece of heaven!!!  And in my opinion, there’s nothing better than an all-in-one kinda meal :)  When I served Mr. Spouse his dinner, he was all, “OH my.  That.looks.AWESOME.”  I didn’t hear him say anything for another 10 minutes or so and then he walked back into the kitchen and helped himself to another wrap.  Silence for another 10 minutes.  The best kind of silence :)  HA!

Since we could only eat 3 wraps between the two of us, Mr. Spouse & I had a good portion of the rice & chicken mix leftover.  Whippin’ up a quick lunch or dinner the next day was REdiculously easy!!!!

Seriously people, put this on your list of things you “MUST TRY”.  AMAZING!!!!  Y’all can thank me later ;)