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Southwest Chicken Wraps

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Today’s recipe is one that you can use leftovers for.  It’s perfect if you have any leftover chicken or rice. Or if you are thinking ahead of time, you can get some of these ingredients together when you are fixing another meal on your grill and grill up some chicken.  This recipe for Southwest Chicken Wraps is my adaptation of a recipe that I saw over on My Kitchen Café.  It turn out delicious and the family loved it.

The recipe calls for cooked rice, so it’s a great way to use up leftover rice.  It also calls for cooked chicken.  Another good use of a leftover or rotisserie chicken.  Or if you are planning on cooking burgers, etc. one night on the grill, you could grill up two chicken breasts and roast your red pepper at the same time. Then have the ingredients all ready for next nights meal of these wraps.

Southwest Chicken Wraps | realmomkitchen.com

Here is what you need to make the

Southwest Chicken Wraps

  • COOKED RICE
  • CHICKEN BREASTS
  • LIME JUICE
  • CHILI POWDER
  • GROUND CUMIN
  • GARLIC SALT
  • CANNED BLACK BEANS
  • GREEN ONION
  • ROASTED RED PEPPER
  • FRESH CILANTRO
  • SHREDDED TACO BLEND OR MEXICAN BLEND CHEESE
  • BURRITO-SIZED FLOUR TORTILLAS
  • MELTED BUTTER
  • SOUR CREAM OR GUACAMOLE
Southwest Chicken Wraps | realmomkitchen.com

Southwest Chicken Wraps

Real Mom Kitchen

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Ingredients
  

  • 1 cup cooked rice warm or at room temperature
  • 2 chicken breasts cooked and shredded
  • 3 Tbsp. lime juice
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic salt
  • 1 can black beans rinsed and drained
  • 1 green onion finely sliced (white and green parts)
  • ½ roasted red pepper diced (see instuctions below or purchase at store. can also substitute with 1/2 can fire roasted green chilies)
  • ¼ cup fresh cilantro chopped
  • 2 and 2/3 cup shredded taco blend or Mexican blend cheese
  • 8 burrito-sized flour tortillas
  • ¼ cup melted butter
  • sour cream or guacamole

Instructions
 

  • Mix together rice, chicken, chili powder, cumin and garlic salt.
  • Add beans, green onion, peppers, and cilantro to the rice mix.
  • Sprinkle 1/3 cup of cheese in the center of each tortillas.  Arrange chicken and rice mixture down the center of each tortilla.  Roll each tortilla up burrito style.
  • Brush rolled up wraps with butter.  Place on a heated panini maker or George Foreman grill. Cook for 3 minutes and serve with sour cream or guacamole for dipping.

Notes

Note: this can be made in a skillet if you don't have a Foreman grill or panini maker.  Heat a large non-stick skillet (or griddle) over medium heat.   Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  Serve.
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19 Comments

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  8. Yummy! I’m making these for dinner tonight and am about halfway done. Question: When do you add the lime juice, the black beans, the green onions, the red pepper and the cilantro? Do you mix those things in with the chicken and rice mixture or just layer them on top? Thanks!

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