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.
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)
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.
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
Tags: dinner, lunch