Crispy Southwest Chicken Wraps

Pinterest strikes again! Here's another recipe I made a couple weeks ago that I found on Pinterest - it was great! Southwest chicken wraps that are all hot and crispy and just chock full of yumminess! Here's what you need:

Crispy Southwest Chicken Wraps

1 cup cooked rice (warm or room temp)
1 cup cooked, shredded chicken **I sauteed chicken tenderloins in olive oil and seasoned them with garlic powder, seasoning salt and pepper and then shredded with forks**
1 can black beans, rinsed and drained (I used 1/2 can)
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced (optional)
1/4 cup fresh cilantro, chopped (I left this out)
juice of 1 lime
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

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. If you like sour cream, you can spread some on the tortilla first, then add cheese and then the rice/chicken mixture. Roll stuffed tortillas like a burrito. Then spray all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve. I served with additional sour cream and salsa on the side for dipping! So good! And even great reheated the next day for lunch! :)

Photo and recipe courtesy of www.melskitchencafe.com