Crispy Southwest Chicken Wraps
They were thus delicious! I was quite proud of myself for the impromptu repast that truly turned out (since ordinarily, my impromptu meals are, well, terrible). Full of flavor, these wraps are a snap to brand together with plow out a delightfully crunchy tortilla that is filled amongst rice, chicken, beans, spices together with cheese. I couldn't wait to snarf these downward for tiffin leftovers the side past times side day.
I but honey it when a repast happens to lucifer all the criteria I love: healthful, fast, delicious. Score.
Crispy Southwest Chicken Wraps
*Makes half-dozen wraps*
Mix rice together amongst chili powder, cumin together with garlic salt. Add remaining ingredients except for cheese together with sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border roughly edges, together with then accommodate chicken together with rice mixture downward the catch of each tortilla. (Optional: on some of the wraps, I dotted the cheese amongst almost 1-2 tablespoons of reduced-fat sour cream earlier arranging chicken together with rice mixture downward the catch - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over amongst cooking spray.
Heat a large non-stick skillet (or griddle) over medium oestrus for 1 minute. Arrange two wraps, seam-side down, inwards pan together with gear upwards until golden dark-brown together with crisp, almost 2-3 minutes per side. Transfer to a plate together with repeat amongst remaining wraps. Serve.
I but honey it when a repast happens to lucifer all the criteria I love: healthful, fast, delicious. Score.
Crispy Southwest Chicken Wraps
*Makes half-dozen wraps*
- 1 loving cup cooked rice, warm or at room temperature
- 1 loving cup cooked, shredded chicken
- 1 tin plow over the sack dark beans, rinsed together with drained
- 1 dark-green onion, finely sliced (white together with dark-green parts)
- 1/2 crimson or dark-green pepper, diced
- 1/4 loving cup fresh cilantro, chopped
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon dry reason cumin
- 1/2 teaspoon garlic salt
- 2 cups shredded cheese (I used a combination of Monterey jack together with abrupt cheddar)
- Sour cream (optional)
- 6 burrito-sized flour tortillas
Mix rice together amongst chili powder, cumin together with garlic salt. Add remaining ingredients except for cheese together with sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border roughly edges, together with then accommodate chicken together with rice mixture downward the catch of each tortilla. (Optional: on some of the wraps, I dotted the cheese amongst almost 1-2 tablespoons of reduced-fat sour cream earlier arranging chicken together with rice mixture downward the catch - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over amongst cooking spray.
Heat a large non-stick skillet (or griddle) over medium oestrus for 1 minute. Arrange two wraps, seam-side down, inwards pan together with gear upwards until golden dark-brown together with crisp, almost 2-3 minutes per side. Transfer to a plate together with repeat amongst remaining wraps. Serve.
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