Crispy Southwest Chicken Wraps

These are similar to many other meals I have made.  Even so, I was impressed with the fact that my one year old ate an entire wrap himself (even if the two year old was only going to eat the tomatoes on the side!)  I served it with corn, tomatoes, and avocado.  I did think that a nice addition to this meal would be sour cream and salsa for next time.

Recipe from

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1 red pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime (approx. 1 1/2 Tbsp.)
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar)
6 burrito-sized whole wheat tortillas


Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese.  Sprinkle approx. 1/4 c. shredded cheese on tortilla and add 1/2-1/4 c. chicken/rice mixture to the tortilla.  Roll tortillas and wrap in tin foil.  Place tortillas in a freezer bag and freeze. 

To cook, thaw wraps in the fridge or (to speed up the process) unwrap and microwave 5 minutes.  Preheat oven to 400 degrees. Spray baking sheet with cooking spray.  Place wraps seam down on baking sheet and spray with cooking spray over the top.  Bake for 10-20 minutes until hot inside and golden crispy on the outside.

Husband Rating: 5 out of 10 (as always, he likes to clarify that a 5 isn’t a bad meal, just average – wouldn’t want to eat it every week but still likes it enough to be open to doing it again sometime).  Also, as always, he would recommend hot sauce added to it (I think he does for most meals!).


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