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Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps


  • 1 cup cooked rice, warm or at room temperature
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1 cup shredded cooked chicken
  • 1 can black beans, rinsed and drained
  • 1 green onion (white and green parts), finely sliced
  • 1/2 red or green pepper, diced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 cup shredded cheese (such as a Monterey jack and sharp cheddar combo)
  • 6 flour tortillas
  • Cooking spray


  1. Mix rice with chili powder, cumin, and garlic salt. Add chicken, black beans, onion, pepper, cilantro, and lime juice.
  2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll, leaving edges open, and slightly flatten wraps with your hand. Spray seam-side of wrap lightly with cooking spray.
  3. 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 to 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 provided by Mel's Kitchen Cafe

Nutrition Information

Per serving: 504 kcal cal., 13 g fat (6 g sat. fat), 1163 mg sodium, 10 g fiber, 26 g pro., 170 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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