Taken after the model of these delicious wraps, I threw these together for dinner the other night after I realized it was already 5:00 p.m. and I had nothing in the works to feed my hungry family.
They were so delicious! I was quite proud of myself for the impromptu meal that actually turned out (since usually my impromptu meals are, well, terrible). Full of flavor, these wraps are a snap to make and turn out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. I couldn’t wait to snarf these down for lunch leftovers the next day.
I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.
Crispy Southwest Chicken Wraps
Printable Version
Printable Version with Picture
*Makes 6 wraps*
INGREDIENTS:
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)
1/2 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 used a combination of monterey jack and sharp cheddar)
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, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas 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.
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Just made these for a dinner/late night snack and they were delicious! I forgot to buy a bell pepper so I left that out. Also I thought the lime might have been alittle too tangy but it actually enhanced the flavor of everything, the cilantro especially! Thumbs up.
Just made these, and they are amazing! Thank you for sharing the recipe. I was directed to your site through Pinterest.
Wow! These would be even better with guacamole, but divine as they are! Thanks!!
cant wait to try
Wow!! I just made these and they were delicious!! I didnt fry them cause im trying to stay away from fried food and they still turned out great…will definetly make again..thankyou…
Lisa, you’re not frying them in any fat – you’re heating them in a frying pan. The fat that makes them crispy is already in the tortillas, so you’d be eating it either way. You don’t need to add any cooking spray. They brown perfectly without adding anything to the pan. Your comment doesn’t make sense to me, but maybe I’m missing something. Glad they were good without the pan-crisping. I wouldn’t recommend leaving that step out to others – that melts the cheese and warms everything up perfectly.
I absolutely agree with Carolyn. Besides, the crispiness of them was one of my favorite parts.
If you don’t want to use Pam, use a *little* EVOO instead and you’ll get the same result while still keeping it healthy.
These look so yummy! I’m making them for dinner tonight. I’m wondering what kind of rice you used? Thanks!
Laura – I usually use either long grain white rice or brown rice. Whatever I am in the mood for!
How do you flip them on the grill without all the contents falling out?
these were amazing. Will make again and again. My 5 yr old girl even loved them. My husband said to put them at the top of my recipes!! I did use Spanish rice instead of plain, but seasoned the chicken with the specified ingredients……did use Si Si cilantro instead of fresh. Loved!!
Heather – using a large, flat spatula helps as well as placing them seam-side down to begin with. That helps seal everything in and then all you have to worry about is the two short edges, which isn’t too big of a deal if you flip carefully with a large spatula.
Heather – I use burrito size tortillas and tuck the ends in before I roll. You won’t loose a drop.
Just wanted to let you know I found these via pinterest and made them last week. They were a huge hit. Thanks for sharing!! I’m linking to your recipe from my blog this week and just wanted to say hi.
hi,
does anyone now or have tried to freeze these rice and chicken wraps?? i wonder if mines the sour cream would they freeze well?
thanks
I made this tonight and my family loved them! I loved how easy they are to make. Thank you.
Yummy!I can not wait to try them!
These look awesome! Anyone figure out the PointsPlus for Weight Watchers yet??
DELICIOUS !!!! loved the flavors.. could even eat the mixture as a salad !
I’m making these for dinner tonight! And I’m looking forward to at least one leftover for lunch tomorrow!!
I made these tonight and they were soooo delicious!!! Relatively quick to make too. I think even my picky eater 3 year old would love these!
Made it tonight. Added to the list of recipes!
These look and sound great! Making this for dinner tonight!
Made this tonight….absolutely DELICIOUS!!! Thank you!
I make the same recipe, except I use Spanish rice and I make them into quessadillas. My family and I love this. Yum
I love that you have a printable version WITH a picture. These look awesome!
made these tonight…very yummy! Added onion too..
Made these tonight. Incredibly good. I think I might try adding avocado chunks and chopped tomatoes.
Thank-you so much for sharing!! I tried this tonite for dinner and my husband and kids LOVED IT! Needless to say so did I
Started making these a couple months ago and I now make it every few weeks for the family. A very tasty wrap! Thanks for the recipe!
I just tried this recipe and it was delicious! These were hands down the best chicken wraps I’ve ever tasted. Thanks for sharing!
Thanks for dinner tonight!
This recipe is perfect for ready rice and rotisserie chicken and frankly you made it when you were in a a rush…..I made it because I just dont always feel like spending an hour cooking. My kids ate the rice and chicken and I can eat like a grown up with actual spices…..it was a win/win Tuesday. Mama likes when it all works out in the end.
I imagine you could make these in other flavors and they would be yum!
These look delicious! Any idea on calorie count? Time to loose weight for summer.. blahh! haha!
Looks delicious. Trying this tonight. Yum!
making this recipe right now!!!! cant wait to try it!!!!! smells so yummy:)
I loooovvveee these!I tricked my family and used greek yogurt instead of sour cream for extra protein and also added some corn. We use the wheat wraps (which my kids and husband think are better than the regular tortillas) and they were toooo-die-for even per my super picky family!!! Thanks for the great recipe!
I’d love to make these tonight, but I don’t have any cooking spray. Do you think it would work to coat the tortilla with butter? Or pour some vegetable oil into the pan before I cook each one?
You don’t need cooking spray. Just put the tortilla on the pan. I never use it and they crisp up perfectly because of the fat already in the wrap.
Sharon – try it as Carolyn suggests (without any cooking spray or oil) and if you have sticking/burning issues, spread a little bit of oil on the griddle or skillet before cooking.
I made these for dinner tonight. They were wonderful. The sour cream made the whole thing, so don’t leave it off. Just the right creaminess.
I have spanish rice, do I need to use the cumin, chili powder and garlic salt? I really don’t cook much. Thanks!
If I am starting with spanish rice do I need the cumin, chili powder and salt? Thanks!
Jenee – is it a prepackaged Spanish rice blend you are using? If so, I’m not sure what to eliminate since each package probably differs in spices. You’ll probably have to experiment to taste but I’d probably leave out the extra spices and add them in as needed so it isn’t overly salty or too spiced.
Made these last night – the changes I made were to use chicken from a rotisserie chicken, cooked brown rice, whole wheat tortillas, and a whole red bell pepper. I also added pickled jalapenos on top of the cheese before adding the chicken and rice mixture. I didn’t have any sour cream on hand, but if I make these again, I will definitely be adding it. The burritos were a little dry, so I think the sour cream will help with that.
Made these tonight! We loved them! My husband took one bite and said, “That’s a keeper.” Thank you Mel!! .. and so simple too!
I made these tonight & my toddler loved the rice especially! Thank you!
Made this for tonights dinner with my own little twist. DELICIOUS!!! Thanks for the idea!
I made these with ground turkey, and cheated by using already-seasoned Spanish rice and they were delicious! My boyfriend said it was his new favorite meal that I make.. It works well for me that the meal only took me 20 minutes! Thank you so much!
I made these and they were SO tasty. They’ll definitely be added to our “favorites” list for dinner. Thanks for sharing!
Just made these with brown rice and a wheat tortilla…YUM!
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