2 cups of shredded cheese, monterey jack & sharp cheddar
Sour cream, optional
6 large flour tortilla
Instructions
Mix rice 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, dollop little bits of sour cream over the cheese before adding chicken and rice for extra creaminess.)
Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
Spray seam-side of wrap lightly with cooking spray.
Heat a large non-stick skillet over medium heat for one minute.
Arrange wraps, seam-side down in pan and cook until golden brown and crisp, about 2-3 minutes on each side.
Cooking them seam-side down first helps seal the long edge so they don't fall apart.
Transfer to plate and repeat with remaining wraps.
Serve warm.
Originally Submitted
7/16/2012
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