This is actually the 3rd time that we have made these wraps. The recipe was adapted from this one here at My Kitchen Cafe. The first time we made them my husband and I were looking for a quick chicken recipe to make for my in-laws right before Christmas. We wanted a quick, lighter meal since we knew the food coma that was coming with Christmas, and these definitely fit the bill.
This past time, we actually used the sun-dried tomato flavor, and it went really well with the flavors of these wraps. The flatbread is nice when you’re making a wrap like this because it will not crack like a tortilla will. It’s just a little bit thicker than a tortilla would be, and this helps hold everything together. I’m sold on them anyway.
Try these wraps out. They also make a great meal when you only need to feed a couple people. Mix up the filling and keep it in the fridge. That way you can use it to only make the number of wraps you need. Enjoy!
Crispy Southwest Chicken Wraps
Adapted from My Kitchen Cafe
1 c. cooked brown minute rice
1 c. cooked, shredded chicken
1 can (15 oz) black beans, rinsed and drained
2-3 green onions, sliced (white and green parts)
1 red or green bell pepper, diced
1/4 c. fresh cilantro, chopped
2-3 Tbsp. lime juice
1/2 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
2 c. shredded Monterrey jack or cheddar cheese
fat-free sour cream
6-8 flatbreads or burrito-sized flour tortillas
Mix rice together with chili powder, cumin, and garlic powder. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over the flatbread, leaving 1/2-inch boarder around the edges. Dot with sour cream. Arrange chicken and rice mixture down the center of each tortilla. Fold end the ends of the flatbread and roll up the long way.
Heat a large non-stick skillet over medium heat for 1 minute. Spray pan with cooking spray. Arrange 2 wraps, seam side down, in the pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve warm.