Description
These Crispy Southwest Chicken Wraps are a flavorful, easy-to-make meal perfect for lunch or dinner. Filled with shredded chicken, rice, black beans, fresh vegetables, and melted cheddar cheese, all wrapped in warm flour tortillas and grilled until golden and crispy. Served with a dollop of sour cream and salsa, they bring a delicious Tex-Mex flair to your table in under 30 minutes.
Ingredients
Scale
Filling
- 1 pound cooked boneless, skinless chicken breasts, shredded
- 1 cup cooked rice (brown or white)
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 red bell pepper, diced
- 1 green onion, finely sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
Assembly and Toppings
- 1 cup shredded cheddar cheese
- Low fat sour cream, to taste
- 6 burrito-size flour tortillas
- Cooking spray, for grilling
Instructions
- Prepare the filling: In a large bowl, combine the cooked rice with chili powder, ground cumin, and garlic salt. Stir well to evenly season the rice. Add the shredded chicken, black beans, diced red pepper, sliced green onion, chopped cilantro, and lime juice. Mix thoroughly to incorporate all ingredients.
- Assemble the wraps: Lay each flour tortilla flat on a clean surface. Sprinkle 2 to 3 tablespoons of shredded cheddar cheese down the center of each tortilla. Spoon about 1/2 cup of the chicken and rice mixture over the cheese. Add small dollops of sour cream atop the chicken mixture if desired.
- Roll and prepare for grilling: Roll up each tortilla tightly, leaving the ends open, to create the wrap. Place each wrap seam-side down on a plate. Lightly spray the outside of each wrap with cooking spray to promote crisping while grilling.
- Grill the wraps: Heat a large non-stick skillet or griddle over medium heat. Place two wraps seam-side down on the skillet at a time. Grill each side for 2 to 3 minutes or until the tortilla turns golden brown and crispy and the cheese inside melts. Carefully flip wraps halfway during grilling. Remove grilled wraps and repeat with the remaining ones.
- Serve: Transfer the hot crispy southwest chicken wraps to serving plates. Serve immediately with your favorite salsa alongside for dipping. Enjoy the warm, crunchy texture and flavorful filling.
Notes
- Use brown rice for added fiber and nutrients if preferred.
- For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- To make this recipe vegetarian, substitute the chicken with extra black beans or a plant-based protein.
- Grilling the wraps on a panini press is another quick alternative to get the wraps crispy.
- Make sure not to overfill the tortillas to prevent them from bursting during grilling.
