Crispy Southwest Chicken Wraps

These crispy southwest chicken wraps are delicious and so easy to make! A golden, crunchy tortilla hides a filling of rice, chicken, beans, spices + cheese.

Crispy Southwest Chicken Wraps

Taken after the model of these delicious wraps, I threw these together for dinner one night nearly three years ago in a frantic attempt to feed my hungry family and use ingredients I already had on hand.

And the result was such a smashing success that we’ve continued to enjoy this recipe at least monthly since (and that’s saying a lot coming from the lady who doesn’t repeat many meals).

Full of flavor, these wraps are a snap to make (you can see that firsthand from the video below).

The method turns out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese.

And the cooked wraps make great leftovers. I’ve even frozen the golden, crispy wraps for a super fast reheatable lunch (or dinner) option.

Honestly, these southwest chicken wraps are just straight up delicious.

And as cheesy (haha) as it sounds, you don’t have to take just my word for it.

Crispy Southwest Chicken Wraps

Glancing through the comments below, you can see I’m not the only who adores these wraps for what they are: a healthful, fast, delicious meal.

It goes without saying that these wraps are infinitely adaptable.

You can change up just about any ingredient to make them fit your style or taste buds.

A lot of times, I just toss a bunch of leftovers (similar to the recipe ingredients but sometimes with a different flair – like leftover chili, even) on the counter and everyone makes their own wrap.

I pull out my enormous, beloved griddle and go to town getting everyone’s chicken wrap toasty and golden and melty and perfect.

What To ServeServed with a light green salad and some fresh fruit and veggies (or perhaps this delicious fruit concoction) and this is a great meal for any night of the week!

Crispy Southwest Chicken Wraps

Yield: Makes 6 wraps

Crispy Southwest Chicken Wraps

Note: This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless.


  • 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 use a combination of Monterey jack and sharp cheddar)
  • Sour cream (optional)
  • 6 burrito-sized flour tortillas


  1. 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: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
  2. 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.

Recipe Source: original recipe from Mel’s Kitchen Cafe