By Stacy Williams
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Right around four years ago, I flew to Texas. I had absolutely no intentions of staying, but ended up doing a quick move and I have called it home since. When I’m asked why I ended up staying, I tell people that it was for the food. Whether or not that is true, this recipe goes a long way toward showing why I absolutely adore the food here. ThisCrispy Southwest Chicken Wraps recipe is one of our favorites for lunch or dinner for a lot of reasons and you know what? I’m absolutely positive you’re going to love it too!
The one thing that I absolutely adore about these is that it is such an easy recipe to make! Not only that, but you could really customize it any way that you wanted to meaning everyone can eat what they enjoy! The basics stay the same, but you can stuff it with whatever suits your fancy that day or make them the way that we do below. They’ve so tasty though that I would never consider making them a different way! We tend to make these right out of leftover chicken, but you can really use any shredded meat that you have on hand. Pork and beef are very tasty too!
Crispy Southwestern Chicken Wraps Recipe
If you do a lot of freezer cooking, you’ll want to add these to your next session for sure! Make them as directed, then place in a Ziploc bag to freeze. I like to use a small piece of freezer paper between each one so that there’s no chance that they will stick to each other. To cook, pull out of the baggie and warm up in the microwave or oven. These freeze really well and are a fantastic surprise for lunch one day straight out of the freezer!
You Will Need:
- 1 cup cooked rice, warm or at room temperature
- 1 cup cooked, shredded chicken
- 1 can black beans, rinsed and drained
- 1 green onion, finely sliced
- 1/2 red or green pepper, diced
- 1/4 cup fresh cilantro, chopped
- 2-3 tablespoons lime juice
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 2 cups shredded cheese
- Sour cream (optional)
- 6 burrito-sized flour tortillas
To start, shred your chicken into bite sized pieces. We like to keep ours small (like shown), but you could really go for any size that you want.
Mix the rice together with chili powder, cumin and garlic salt and give a good stir. Once you’ve done that, mix in the chicken and the remaining ingredients except for the shredded cheese and the sour cream.
Sprinkle the cheese over each of your tortillasmaking sure that you leave a1/2-inch border around the edges to allow room to roll them up. Once the cheese is sprinkled, add a bit of the chicken and rice mixture to the center of each one.
Roll each of the stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. I use a small pastry brush and brush a little bit of water along the seams so they seal easier. Once the center is sealed and flat, roll the edges of the wrap up.
Heat a large non-stick skillet or griddleover medium heat for 1 minute then arrange wraps, seam-side downand cook until golden brown and crisp. This usually takes 2-3 minutes each.Cooking them seam-side down first helps seal the long edge so they don’t fall apart.Once they’re golden brown, transfer to a plate and serve warm with the sour cream on the side.
- 1 cup cooked rice (warm or at room temperature)
- 1 cup cooked (shredded chicken)
- 1 can black beans (rinsed and drained)
- 1 green onion (finely sliced)
- 1/2 red or green pepper (diced)
- 1/4 cup fresh cilantro (chopped)
- 2-3 tablespoons lime juice
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 2 cups shredded cheese
- Sour cream (optional)
- 6 burrito-sized flour tortillas
- To start, shred your chicken into bite sized pieces. We like to keep ours small (like shown), but you could really go for any size that you want.
- Mix the rice together with chili powder, cumin and garlic salt and give a good stir. Once you’ve done that, mix in the chicken and the remaining ingredients except for the shredded cheese and the sour cream.
- Sprinkle the cheese over each of your tortillas making sure that you leave a 1/2-inch border around the edges to allow room to roll them up. Once the cheese is sprinkled, add a bit of the chicken and rice mixture to the center of each one. Roll each of the stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. I use a small pastry brush and brush a little bit of water along the seams so they seal easier. Once the center is sealed and flat, roll the edges of the wrap up.
- Heat a large non-stick skillet or griddle over medium heat for 1 minute then arrange wraps, seam-side down and cook until golden brown and crisp. This usually takes 2-3 minutes each. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Once they’re golden brown, transfer to a plate and serve warm with the sour cream on the side.
