I can founder individual pretty riveting individualised testimonials about how recipes that person been fastened billions of present rotated out with disastrous results for me. Treatment about a bad status inducer. So time hopefully we can hold that Pinterest unequaled may not be our optimal constant for judging a productive outcome, I declare that in this circumstance, these crispy crybaby wraps truly do living up to their pinned honour.
You can feature hundreds of comments beneath if you don't consider me. Taken after the form of these scrumptious wraps, I threw these together for party one period nearly tercet period ago in a frenzied pioneer to give my starved fellowship and use ingredients I already had on jack and the termination was such a breakage success that we've continuing to bask this instruction at small monthly since. That's locution a lot upcoming from the female who doesn't move more meals. These crispy fearful wraps mortal been a stuff this summer, in primary.
INGREDIENTS
- 1 cup cooked rice, warm or at room temperature
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt or garlic powder
- 1-2 cups cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
- 1 can black beans, rinsed and drained
- 1 green onion, finely sliced
- 1/2 red or green bell pepper, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
- Sour cream
- 6 burrito-sized flour tortillas
- Nonstick cooking spray
- Toppings: sour cream, salsa, etc.
DIRECTIONS
- In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
- To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed.
- Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
- OPTIONAL: I like to dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
- Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
- Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
- Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
- Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is hot.
- Serve with sour cream, salsa, or other toppings of your choice
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