GOOD
FOOD
HEALTHY AND QUICK
CRISPY MEXICAN CHICKEN 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 (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Mix rice together 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: 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.
43/F-STYLE CHICAGO