Southwest Chicken Wraps Recipe!


  • 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


  1. Mix rice together with chili powder, cumin and garlic salt.
  2. Add remaining ingredients except for cheese and sour cream.
  3. Sprinkle cheese over tortillas leaving 1/2-inch border around edges.
  4. Arrange chicken and rice mixture down the center of each tortilla.
  5. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
  6. I use a small pastry brush and brush a little bit of water along the seams so they seal easier.
  7. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute.
  8. 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).
  9. Transfer to a plate and repeat with remaining wraps. Serve warm.