Crispy Southwest Chicken Wraps
Prep time
Cook time
Total time
Serves: 6
  • 2 small chicken breasts, cooked and shredded
  • 1 cup cooked rice (brown or white)
  • 1 ( 15 ounce) can black beans, drained and rinsed
  • ½ red pepper, diced
  • 1 green onion, finely sliced
  • ¼ cup fresh cilantro, chopped
  • juice of 1 lime
  • ½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic salt
  • 1 cup shredded cheddar cheese
  • low fat sour cream
  • 6 burrito-size flour tortillas
  1. In a large bowl, mix the rice with the chili powder, cumin and garlic salt. Stir in remaining ingredients except for the cheese and sour cream.Sprinkle 2-3 tablespoons of cheese over each tortilla. Then add about ½ cup or so of chicken mixture down the center of each tortilla. Dot the tops of chicken with a little sour cream, if using.
  2. Roll up stuffed tortillas, leaving the edges open. Place seam side-down and lightly spray each with cooking spray.
  3. Heat a large non-stick skillet or griddle over medium heat. Place 2 stuffed wraps at a time, seam-side down, onto the skillet. Grill on each side for 2-3 minutes or until golden brown. Carefully remove from skillet and repeat with all wraps.
  4. Transfer wraps to plates and serve warm with salsa. Enjoy! ♥
  5. Yields: 6 wraps
*Plan ahead! This recipe calls for pre-cooked chicken.
A rotisserie chicken would work great for this!
Recipe by Life In The Lofthouse at