Crispy Southwest Chicken Wraps
Try this Crispy Southwest Chicken Wraps recipe, or contribute your own.
Try this Crispy Southwest Chicken Wraps recipe, or contribute your own.
- sour cream (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 tablespoon chili powder
- 1/4 cup fresh cilantro chopped
- juice of 1 lime
- 1 can black beans rinsed and drained
- 1 cup cooked rice warm or at room temperature
- 1 cup cooked shredded chicken (or other leftover meat like shredded pork or beef)
- 1 green onion finely sliced (white and green parts)
- 1/2 red or green pepper diced
- 2 cups shredded cheese (i use a combination of monterey j
- 6 burrito-sized flour tortillas
- Carbohydrate 22.3099265243405 g
- Cholesterol 0.816666666666667 mg
- Fat 0.78534007066993 g
- Fiber 4.15291494858154 g
- Protein 5.11838208369488 g
- Saturated Fat 0.301515277441079 g
- Serving Size 1 1 Serving (92g)
- Sodium 54.6182316188702 mg
- Sugar 18.157011575759 g
- Trans Fat 0.10873823831249 g
- Calories 116 calories
Step-by-step
- Mix rice together with chili powder, cumin and garlic salt.
- Add remaining ingredients except for cheese and sour cream.
- Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
- (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)
- Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
- Spray seam-side of the wrap lightly with cooking spray.
- Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
- Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side.
- Cooking them seam-side down first helps seal the long edge so they don’t fall apart.
- Transfer to a plate and repeat with remaining wraps.
- Serve warm.
Mastering Texture in Rolled Fillings
Burrito-sized flour tortillas rely on direct contact with a hot surface to develop a shatteringly crisp exterior. Moisture is the primary enemy of crispness. Rinsed black beans and fresh lime juice introduce excess liquid that will quickly turn the interior soggy if not properly managed. Drain the beans thoroughly in a fine-mesh colander for at least five minutes before mixing them with the cooked rice and shredded chicken. Spices like cumin and chili powder adhere better to the rice when distributed evenly before the wet ingredients enter the bowl.
Heat Control and Pan Management
Placing the wrapped tortillas seam-side down in the skillet first uses gravity and thermal shock to fuse the flour dough without toothpicks. Heat a large non-stick skillet over medium for precisely sixty minutes, or until a drop of water evaporates instantly. Cook each side for two to three minutes until golden brown spots appear. A standard heavy-bottomed cast-iron skillet provides superior heat retention compared to thin aluminum pans, though a flat electric griddle works well when preparing multiple portions simultaneously.
