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Crispy Southwest Chicken Wraps

Mel's Kitchen Cafe
  • 15 minutes
  • Serves 6

INGREDIENTS

1 cup

cooked rice, warm or at room temperature

1/2 tbsp

chili powder

1 tsp

ground cumin

1/2 tsp

garlic salt or garlic powder

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 bell pepper, diced

1/4 cup

fresh cilantro, chopped

Juice of 1 lime (about a tablespoon)

2 cups

shredded cheese (I use a combination of Monterey jack and sharp cheddar)

Sour cream (optional)

6

burrito-sized flour tortillas

Nonstick cooking spray

Toppings (optional): sour cream, salsa, etc.

36 people Recommend This Recipe