Crispy Southwest Wrap
If your house is anything like mine, then the week before Thanksgiving is crazy busy, and the last thing I have time to do is think of a dinner plan early in the week while I’m preparing to host Thanksgiving dinner.
Easy meals–we’re talking 30-minutes or less– are my life savers! And meals that my kids will eat happily, without force, are essential!
I’m a sucker for a really good wrap, whether it be for lunch or dinner, and chicken wraps happen to be my very favorite.
These wraps I’m sharing with you today have been made a few times at my house and I absolutely LOVE them. That says a lot about how good these are because I rarely make the same meal twice. Being a food blogger, I like to constantly have new dishes coming out of my kitchen to share with you all. If I made the same meals all the time I’d run out of recipes to share with all you lovely people! Mr. Wishes, however, makes special requests sometimes for certain meals and in those cases I always have to say “yes”. Mostly because I am flattered when he likes something enough to have it repeatedly (he’s a little on the picky side). In case you are wondering, these Honey Lime Chicken Enchiladas are his favorite meal of all time.
These Crispy Southwest Wraps meet all of those requirements with my family. Everyone loves them, and I love how easy they are. This meal was complete invented out of necessity to use leftovers from my fridge to clear room for things like a big giant turkey that I’ll be roasting in a few days.
They’re really easy to adapt, depending on what you have in your fridge, and what your family likes. You could substitute cooked chicken or rotisserie chicken (about 1 1/2 cups, shredded) instead of the ground beef. You could add spinach or any other chopped veggies that you’d like.
Ingredients
Instructions
Notes
Easy meals–we’re talking 30-minutes or less– are my life savers! And meals that my kids will eat happily, without force, are essential!
I’m a sucker for a really good wrap, whether it be for lunch or dinner, and chicken wraps happen to be my very favorite.
These wraps I’m sharing with you today have been made a few times at my house and I absolutely LOVE them. That says a lot about how good these are because I rarely make the same meal twice. Being a food blogger, I like to constantly have new dishes coming out of my kitchen to share with you all. If I made the same meals all the time I’d run out of recipes to share with all you lovely people! Mr. Wishes, however, makes special requests sometimes for certain meals and in those cases I always have to say “yes”. Mostly because I am flattered when he likes something enough to have it repeatedly (he’s a little on the picky side). In case you are wondering, these Honey Lime Chicken Enchiladas are his favorite meal of all time.
These Crispy Southwest Wraps meet all of those requirements with my family. Everyone loves them, and I love how easy they are. This meal was complete invented out of necessity to use leftovers from my fridge to clear room for things like a big giant turkey that I’ll be roasting in a few days.
They’re really easy to adapt, depending on what you have in your fridge, and what your family likes. You could substitute cooked chicken or rotisserie chicken (about 1 1/2 cups, shredded) instead of the ground beef. You could add spinach or any other chopped veggies that you’d like.
Ingredients
- 2 small chicken breasts, cooked and shredded
- 1 cup cooked rice (brown or white)
- 1 ( 15 ounce) can black beans, drained and rinsed
- ½ red pepper, diced
- 1 green onion, finely sliced
- ¼ cup fresh cilantro, chopped
- juice of 1 lime
- ½ tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic salt
- 1 cup shredded cheddar cheese
- low fat sour cream
- 6 burrito-size flour tortillas
Instructions
- In a large bowl, mix the rice with the chili powder, cumin and garlic salt. Stir in remaining ingredients except for the cheese and sour cream.Sprinkle 2-3 tablespoons of cheese over each tortilla. Then add about ½ cup or so of chicken mixture down the center of each tortilla. Dot the tops of chicken with a little sour cream, if using.
- Roll up stuffed tortillas, leaving the edges open. Place seam side-down and lightly spray each with cooking spray.
- Heat a large non-stick skillet or griddle over medium heat. Place 2 stuffed wraps at a time, seam-side down, onto the skillet. Grill on each side for 2-3 minutes or until golden brown. Carefully remove from skillet and repeat with all wraps.
- Transfer wraps to plates and serve warm with salsa. Enjoy! ♥
- Yields: 6 wraps
Notes
- *Plan ahead! This recipe calls for pre-cooked chicken.
- A rotisserie chicken would work great for this!
