Crispy Southwest Slapped Chicken Wraps

Crispy Southwest Slapped Chicken Wraps

by Rebbekkah Fisher

Recipe Source: original recipe from Mel’s Kitchen Cafe 
*Makes 6 wraps

INGREDIENTS:

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef) I used my food processor to make the chicken a very fine shred. Fits better in the tortilla.
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 (I substituted the chili powder for the Slap Ya Mama Original Cajun Seasoning)
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of Monterrey Jack and sharp cheddar)
Sour cream (optional)- I omitted this b/c none of us like sour cream.
6 burrito-sized flour tortillas 

DIRECTIONS:

Mix rice together with Slap Ya Mama Seasoning, 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 add little dollops 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 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.