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Southwest Chicken Wraps |

Southwest Chicken Wraps

  • Author: Laura


  • 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
  • 1/2 tsp garlic salt
  • 1 can black beans, rinsed and drained
  • 1 green onion, finely sliced (white and green parts)
  • 1/2  roasted red pepper, diced (see instuctions below or purchase at store.  can also substitute with 1/2 can fire roasted green chilies)
  • 1/4 cup fresh cilantro, chopped
  • 2 and 2/3 cup shredded taco blend or Mexican blend cheese
  • 8 burrito-sized flour tortillas
  • 1/4 cup melted butter
  • sour cream or guacamole


  1. Mix together rice, chicken, chili powder, cumin and garlic salt.
  2. Add beans, green onion, peppers, and cilantro to the rice mix.
  3. 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.
  4. 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.


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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