Crispy Southwest Chicken Wraps
Try this Crispy Southwest Chicken Wraps recipe.
Try this Crispy Southwest Chicken Wraps recipe.
- sour cream (optional)
- 1 teaspoon ground cumin
- 1/2 tablespoon chili powder
- 1/4 cup fresh cilantro chopped
- nonstick cooking spray
- 1 can black beans rinsed and drained
- 1 cup cooked rice warm or at room temperature
- 1 green onion finely sliced (white and green parts)
- 6 burrito-sized flour tortillas
- 1/2 teaspoon garlic salt or garlic powder
- 1-2 cups cooked shredded chicken (or other leftover meat, like shredded pork or
- 1/2 red or green bell pepper diced
- juice of 1 lime (about a tablespoon)
- 2 cups shredded cheese (i use a combination of monterey
- toppings (optional): sour cream salsa, etc.
- Carbohydrate 22.3007798576738 g
- Cholesterol 0.816666666666667 mg
- Fat 0.849301737336597 g
- Fiber 4.33183160535384 g
- Protein 5.18588708369488 g
- Saturated Fat 0.309406110774412 g
- Serving Size 1 1 wrap (95g)
- Sodium 6.4502316188702 mg
- Sugar 17.96894825232 g
- Trans Fat 0.12703823831249 g
- Calories 117 calories
Step-by-step
- In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
- To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix.
- Add salt and pepper to taste, if needed.
- Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
- Optional: Dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
- Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
- Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
- Spray seam side of wraps with nonstick cooking spray.
- Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
- Spray the top with nonstick cooking spray and flip.
- Cook for another 2-4 minutes until golden and the filling is hot.
- Serve with sour cream, salsa, or other toppings of your choice!
Crispy Southwest Chicken Wraps: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want is to spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will enjoy. These Crispy Southwest Chicken Wraps are my latest obsession – they’re ready in under 30 minutes, packed with protein and flavor, and are surprisingly easy to customize to everyone's preferences.
The beauty of this recipe lies in its versatility. I often use leftover cooked chicken, which saves me precious time. But feel free to experiment! Shredded pork, beef, or even tofu would be delicious substitutions. The same goes for the veggies; I love the vibrant colors and flavors of red bell peppers and cilantro, but feel free to swap in your favorites. A sprinkle of black olives or diced jalapeños adds another layer of zest. And let's not forget the cheese! A blend of Monterey Jack and cheddar is my go-to, but you could use pepper jack for a spicier kick, or even a creamy queso fresco.
The key to perfectly crispy wraps is the cooking method. I highly recommend using a non-stick skillet or griddle. Spraying the wraps with cooking spray before and after flipping ensures that they crisp up beautifully without sticking. Once you master this technique, you'll be able to whip up these wraps faster than ordering takeout. Trust me, the entire family will be impressed. This recipe is an absolute crowd-pleaser; I've even taken them to potlucks and parties, where they vanish in a matter of minutes. These wraps are so much more satisfying than your average take-out, with loads of fresh ingredients and tons of flavor.
Beyond the basics:
This recipe is just a starting point; feel free to experiment with different flavor combinations. Add a dash of your favorite hot sauce for extra heat. Try different types of beans – pinto beans or kidney beans would also be delicious. Incorporate some corn for added sweetness. Even a simple change, like using different types of cheese or swapping out the tortillas for whole wheat ones, can completely change the flavor profile.
Make it a meal:
These wraps are incredibly versatile. They can be enjoyed as a light lunch, a satisfying dinner, or even a fun appetizer for a party. Serve them with a side of your favorite dipping sauces – guacamole, sour cream, or even a simple vinaigrette. You can add other vegetables to give them an extra nutritional boost. These are just a few suggestions; the possibilities are truly endless. These are great for meal prep too – make a big batch and have quick and easy lunches or dinners throughout the week.
Making it your own:
The beauty of this recipe is its adaptability. You can tailor it to your own preferences and dietary needs. Substitute ingredients, add spices, and adjust the amounts to your liking. If you’re looking for a healthier option, use whole wheat tortillas and load up on the veggies. For a vegetarian or vegan twist, omit the chicken and add extra beans and vegetables. No matter how you choose to customize them, these Crispy Southwest Chicken Wraps are sure to become a staple in your kitchen.
I encourage you to try this recipe and share your own variations and experiences. Food is all about sharing and creating memories. I'd love to hear your feedback and your own personal touches to this simple but delicious recipe! Let me know in the comments – happy cooking!
