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 to 3 tablespoons of cheese over each tortilla. Then add about 1/2 cup or so of chicken mixture down the center of each tortilla. Dot the tops of chicken with a little sour cream, if using.
Roll up stuffed tortillas, leaving the edges open. Place seam side-down and lightly spray each with cooking spray.
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.
Transfer wraps to plates and serve warm with salsa. Enjoy! ♥
Notes
*Plan ahead! This recipe calls for pre-cooked chicken. A rotisserie chicken would work great for this!