Description
These Crispy Southwest Chicken Wraps combine shredded chicken, seasoned rice, black beans, and fresh vegetables wrapped in a soft tortilla and grilled to golden perfection. Ideal for a quick lunch or dinner, they offer a flavorful and hearty meal with a delightful crisp outside and a tender, zesty filling inside.
Ingredients
Scale
Filling
- 1 pound cooked boneless, skinless chicken breasts (shredded)
- 1 cup cooked rice (brown or white)
- 1 can (15 ounces) black beans (drained and rinsed)
- 1/2 red pepper (diced)
- 1 green onion (finely sliced)
- 1/4 cup fresh cilantro (chopped)
- Juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
Other
- 1 cup shredded cheddar cheese
- Low fat sour cream, for topping
- 6 burrito-size flour tortillas
- Cooking spray, for grilling
Instructions
- Prepare the filling: In a large bowl, combine cooked rice with chili powder, ground cumin, and garlic salt; mix well to evenly season the rice. Stir in the shredded chicken, black beans, diced red pepper, sliced green onion, chopped cilantro, and lime juice until all ingredients are thoroughly incorporated.
- Assemble the wraps: Lay out each flour tortilla and sprinkle 2 to 3 tablespoons of shredded cheddar cheese evenly over the surface. Then spoon about 1/2 cup of the chicken and rice mixture down the center of each tortilla. Dot a small amount of low fat sour cream on top of the chicken mixture for added creaminess, if desired.
- Roll and prep for grilling: Carefully roll up each tortilla, leaving the edges open but folding the seam side securely underneath. Place each wrap seam-side down on a plate or tray. Lightly spray the outside of each wrap with cooking spray to ensure a crispy, golden finish when grilled.
- Grill the wraps: Heat a large non-stick skillet or griddle over medium heat. Place 2 wraps at a time seam-side down on the skillet. Grill each side for 2 to 3 minutes until the tortillas are golden brown and crispy. Use a spatula to carefully flip wraps to grill both sides evenly. Repeat with remaining wraps.
- Serve and enjoy: Transfer the grilled wraps to serving plates. Serve warm accompanied by your favorite salsa or extra sour cream. Enjoy these flavorful, crispy wraps as a filling lunch or dinner option!
Notes
- Using cooked or leftover chicken breast speeds up preparation.
- Brown rice adds a nuttier flavor and extra fiber, but white rice works fine.
- Feel free to add diced avocado or jalapeños for extra creaminess and spice.
- To make this recipe gluten-free, substitute flour tortillas with gluten-free tortillas.
- Do not overfill the wraps to avoid spilling during grilling.
