Crispy Southwest Wrap

These were soooo easy and delicious!  I cooked the rice last night and mixed with the seasoning, assembled and grilled the wraps when we got home from work.  Definitely recommend these!

Ingredients:
1 cup cooked rice, warm or at room temperature (we used jasmine rice, our fav)
1 cup cooked, shredded chicken (we used one can of cooked chicken breast, drained)
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 colby jack and cheddar combo)
Sour cream (optional)

6 burrito-sized flour tortillas

Directions:
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.  Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.  (Note: our tortillas were the big burrito shells, so we made quesidilla type "wraps" by folding the tortilla in half).

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 with salsa and/or sour cream on the side.  Enjoy!