Crispy Southwest Chicken Wraps Recipe from My Royal Kitchen
If you are looking for a healthy, light yet filling lunch recipe to add to your menu this is it! These chicken wraps can be made up for a real food, healthy lunch option using ingredients frequently left over after cooking a family dinner!
Our Crispy Southwest Chicken Wraps call for cooked rice and cooked, shredded chicken so next time you have leftovers, save them for this delicious recipe. Other ingredients are all items you probably have in the pantry and fridge. Perfect for avoiding that drive through line on a day off or weekend lunch! This recipe is very versatile too…consider using low carb or gluten free tortillas, or brown rice if you have it on hand for an even healthier option. You can always substitute the chicken for whatever meat you have left over, including shredded beef or pork.
Since these wraps are served warm, they are a nice change up from a salad or cold chicken wrap. I consider these kid-friendly too since they have all the kids’ favorites: meat, cheese, rice, and they are perfect for dipping! They are a heartier option than tacos and also a nice way to sneak some veggies in for the little ones!! 🙂 Next time you need a quick lunch idea and need to use up those leftovers, consider printing this recipe and trying these chicken wraps.
- 1 cup cooked rice, warm or room temperature
- 1 cup cooked, shredded chicken (or other leftover meat, such as shredded pork or beef)
- 1 can black beans, rinsed and drained
- 1 green onion finely sliced, white and green parts
- 1/2 red or green bell pepper, diced
- 1/4 cup fresh cilantro, finely chopped
- Juice of 1 lime
- 1/2 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 2 cups shredded cheese, cheddar, or whatever you have on hand
- Sour cream, optional for topping
- 6 burrito size 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 border around edges of tortillas.
- Arrange chicken and rice mixture down center of each tortilla.
- Roll stuffed tortillas, leaving edges open; slightly flatten the wraps with the palm of your hand. I use a small pastry brush to coat the the seams with a little bit of water so they stick easier.
- Heat a large, non-stick skillet or griddle to medium heat for 1 minute.
- Arrange 1-2 wraps, seam side down, in skillet or griddle and cook on each side until golden brown and crisp, about 2-3 minutes per side. (Heating seam side down first helps seal edge of tortillas so they do not fall apart.)
- Transfer to plate and repeat with remaining wraps.
- Serve warm with sour cream, salsa or your preference of taco sauce!