Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

For the past few days we have been stuck inside here in Florida due to Tropical Storm Debby.  So I have been baking and cooking up a storm (no pun intended)!  This weekend I made another batch of my favorite mini mimosa cupcakes!  Then I made some more of my pulled chicken that I use in a ton of my recipes.  I wanted to try the pulled chicken in some new recipes, so I found a recipe on Pinterest for Crispy Southwest Chicken Wraps and they turned out amazing!  This is a base recipe, you can add in, change, or leave out anything you want.



Crispy Southwest Chicken Wraps

Adapted from Mel’s Kitchen Cafe


1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can corn or black beans, rinsed and drained (I used corn, but you can use beans or both)
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 use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)

Kelapo extra virgin coconut oil cooking spray

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: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with coconut oil cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm with sour cream, salsa, guacamole, and chips.


– Jen


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