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Crispy Southwest Chicken Wraps Recipe

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3.9 from 89 reviews

Crispy Southwest Chicken Wraps combine warm seasoned rice, shredded chicken, black beans, fresh veggies, and melted cheese wrapped in a flour tortilla and pan-toasted to golden perfection. These wraps offer a flavorful, crispy, and satisfying meal perfect for lunch or dinner, served with optional toppings like sour cream and salsa.

Ingredients

Main Ingredients

  • 1 cup cooked rice, warm or at room temperature
  • ½ tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic salt or garlic powder
  • 1-2 cups cooked, shredded chicken (or other leftover meat, like shredded beef)
  • 1 can black beans, rinsed and drained
  • 1 green onion, finely sliced (white and green parts)
  • ½ red or green bell pepper, diced
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime, about a tablespoon
  • 2 cups shredded cheese (Monterey jack and sharp cheddar mixture)
  • 6 burrito-sized flour tortillas
  • Nonstick cooking spray

Optional Toppings

  • Sour cream
  • Salsa

Instructions

  1. Prepare the rice mixture: In a large bowl, combine the cooked rice with chili powder, ground cumin, and garlic salt or garlic powder. Stir well to evenly distribute the spices.
  2. Add the chicken and veggies: To the spiced rice, add the shredded chicken, rinsed and drained black beans, finely sliced green onion, diced bell pepper, chopped cilantro, and lime juice. Mix thoroughly. Taste and add salt and pepper if needed.
  3. Assemble the wraps: Lay out the flour tortillas and sprinkle 2/3 cup or so of shredded cheese over each, leaving a ½-inch border around the edges. Optionally, add small dollops of sour cream on top of the cheese for added creaminess. Then, spoon the chicken and rice mixture down the center of each tortilla.
  4. Fold the tortillas: Fold in one side of the tortilla over the filling, then fold in the other side, pressing gently to flatten the wrap slightly and hold everything together.
  5. Preheat the skillet: Heat a large non-stick skillet or griddle over medium heat (around 350°F or moderate heat) for about 1 minute to reach cooking temperature.
  6. Cook the wraps: Spray the seam side of each wrap with nonstick cooking spray to prevent sticking and help seal the wrap. Place the wraps seam-side down in the skillet and cook for 2-4 minutes until the bottom is golden brown and crisp.
  7. Flip and finish cooking: Spray the top side with cooking spray, flip the wraps, and cook for another 2-4 minutes until golden and the filling is heated through.
  8. Serve: Remove from heat and serve immediately with optional sour cream, salsa, or other preferred toppings.

Notes

  • Use leftover cooked chicken or beef to save prep time.
  • If tortillas are large, wraps can be halved for easier eating.
  • Adjust spice level by modifying chili powder amount.
  • For a gluten-free option, substitute with gluten-free tortillas.
  • Sour cream is optional but adds a creamy texture that contrasts nicely with the crisp wrap.

Find it online: https://deliciousyum.com/crispy-southwest-chicken-wraps-recipe/