1-2cupscooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1canblack beans, rinsed and drained
1green onion, finely sliced (white and green parts)
½red or green bell pepper, diced
¼cupfresh cilantro, chopped
Juice of 1 lime, about a tablespoon
2cupsshredded cheese, I use a combination of Monterey jack and sharp cheddar
Sour cream, optional
6burrito-sized flour tortillas
Nonstick cooking spray
Optional toppings:, sour cream, salsa, etc.
In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed.
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 spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is hot.
Serve with sour cream, salsa, or other toppings of your choice!
Variations: 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. You can easily use smaller tortillas to maximize the number of wraps you make. Add-Ins: often, I add salsa verde, and I also love subbing in chopped roasted red peppers for the diced bell pepper. Doubling the Recipe: I almost always double this recipe when making so I can freeze the cooled crispy wraps and freeze individually wrapped in plastic wrap (and tossed in a freezer ziploc bag with the other wraps) for quick, easily reheatable lunches!