Sunday, February 21, 2010

Crispy Southwest Chicken Wraps

I wasn't sure what I was getting myself into with these. They remind me of the quesadillas at Freebirds. (This is how they make them, except they fold the tortilla in half rather than into a burrito.) mmm. These turned out a lot better than I thought they were going to. Brett asked me if they reheat well if we could triple the recipe and make it a staple. Apparently, he thought they were pretty good. :o)

Crispy Southwest Chicken Wraps
Tasty Kitchen member Melanie

1 cup cooked rice, warm or at room temperature
½ Tablespoon (1 ½ tsp) chili powder
1 teaspoon cumin powder
½ teaspoons garlic salt
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 whole green onion, thinly sliced (white and green parts)
½ cup diced red or green bell pepper
¼ cup fresh cilantro, chopped
1 whole lime, juiced
6 whole burrito-sized flour tortillas
2 cups shredded cheese (combination Of monterey jack And sharp cheddar)
½ cup sour cream (optional)

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for tortillas, cheese, and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges. Drop a little bit of sour cream in a line down the center of each tortilla, then arrange chicken and rice mixture down the center of each tortilla. Sprinkle some more cheese on top of the chicken and rice mixture (to ensure the tortilla gets cooked shut).

Fold the two sides of the stuffed tortillas over, leaving edges open. Spray the top (folded) side with cooking spray (I sprayed them with olive oil with my handy dandy sprayer from Bed Bath and Beyond). Heat a large nonstick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp (2 to 3 minutes). While that side is cooking spray the opposite side. Flip the burrito over and cook the other side for 2 to 3 minutes. Transfer to a plate and repeat with remaining wraps. Serve.

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