Check out this Southwest Chicken Wraps Recipe for an Easy Dinner Recipe or Freezer Meal!
Make this Southwest Chicken Wraps Recipe if you are looking for an easy recipe to serve your family for dinner! Your kids will love the flavor and you will love all of the happy plates! Plus, you can make a few extra while you are cooking so that you can freeze them and have a go-to freezer meal when life gets busy! Plus, be sure to check out even more Dinner Recipes that our family loves!
Southwest Chicken Wraps Recipe
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I sometimes use cheddar or whatever I have on hand)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS:
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.
Arrange chicken and rice mixture down the center of each tortilla.
Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
I use a small pastry brush and brush a little bit of water along the seams so they seal easier.
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.
Southwest Chicken Wraps Recipe!
Check out this Southwest Chicken Wraps Recipe for an Easy Dinner Recipe or Freezer Meal!
Ingredients
- 1 cup cooked rice, warm or at room temperature
- 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
- 1 can black beans, rinsed and drained
- 1 green onion, finely sliced (white and green parts)
- 1/2 red or green pepper, diced
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 2 cups shredded cheese (I sometimes use cheddar or whatever I have on hand)
- Sour cream (optional)
- 6 burrito-sized flour tortillas
Instructions
- Mix rice together with chili powder, cumin and garlic salt.
- Add remaining ingredients except for cheese and sour cream.
- Sprinkle cheese over tortillas leaving a 1/2-inch border around edges.
- Arrange chicken and rice mixture down the center of each tortilla.
- Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
- I use a small pastry brush and brush a little bit of water along the seams so they seal easier.
- 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.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 761Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 84mgSodium: 1815mgCarbohydrates: 83gFiber: 15gSugar: 6gProtein: 37g
These are easy to eat while on the go since there is really no mess. And they make a great freezer meal for those nights when life is crazy. Simply store them in gallon size Ziploc bags and pull them out as needed.
Grab a Pastry Brush at Amazon for all of your cooking needs! It’s always great to have one of these on hand!
Also, be sure to check out these Easy Weeknight Dinner Ideas in 30 Minutes or Less!
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