Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps
Lou - CallMeLou from www.melskitchencafe.com/2009/09/cri...

Makes 6 wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
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, sour cream and tortillas. 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 (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Lou's notes: I used Spanish rice, then tasted the whole mixture to see what seasonings I needed to add/adjust to my liking. I added avocado to the one I knew I was going to eat that night but not the ones that were going to be used for leftovers. I found it was easier to spray the pan liberally, add the burrito, then spray the top of it before flipping. I also laid the cheese in a patch down the middle, then over the top of the ingredients before folding.