faux foodie

Southwest Chicken Wraps
October 11, 2013, 2:21 am
Filed under: chicken, favorites, main course, weeknight

These are a great quick meal and easily adaptable to the leftovers in your fridge. Might try broiling in the oven next time to use less oil than the fried version.  


  • 1 cup cooked rice
  • 1 cup cooked, shredded chicken (if you feel like meat in your dinner)
  • 1 can beans, rinsed and drained (black, pinto, etc)
  • Veggie options: green onion, mushrooms, peppers, tomatoes, etc
  • 1/4 cup fresh cilantro, chopped
  • juice of 1 lime
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 cups shredded cheese 
  • A few tablespoons of mayo
  • hot sauce to taste
  • 6 burrito-sized flour tortillas


  1. Mix all ingredients together except cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. 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.

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