1 cup cooked rice, warm or at room temperature--I used Uncle Ben's Ready Rice
1 cup cooked, shredded chicken---I used unseasoned Rotisserie
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together with chili powder, cumin and garlic salt.
Add remaining ingredients except for cheese and sour cream.
Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
(Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.)
Roll stuffed tortillas, leaving edges open.
Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet ( I used my Panini Maker) over medium heat for 1 minute (I used my SEAR setting on the Panini Maker).
Arrange wrap, seam-side down, and cook until golden brown and crisp, about 2-3 minutes per side (6 minutes on the Panini Maker).
Transfer to a plate and repeat with remaining wraps.