Sunday, March 25, 2012

Crispy Southwest Chicken Wraps

Yay for the Panini Maker!
Mama Loves her Panini Maker and this recipe was perfect for it. The filling was super yummy, a nice and quick & fresh dinner, and when there were leftovers they were great to each for lunch.

Crispy Southwest Chicken Wraps
borrowed from Mel's Kitchen Cafe


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.

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