Crispy Southwest Chicken Wraps

Cheese quesadillas are my enemy.  They prance around in front of my child as the ultimate “safe food”.  Then, when anything else enters the picture that even remotely resembles a quesadilla, I hear “I want a cheese quesadilla.” or “I don’t like all that stuff in there.  I just want cheese.”  Logic about awesome flavor combinations are totally lost on a four year-old.  To him, basic is best.

These wraps are the anti-quesadilla.  Chocked with LOTS of good stuff aside from cheese.  The flavors will completely wow your mouth.

Crispy Southwest Chicken Wraps

Printable recipe


1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1 cup frozen corn
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 a combination of monterey jack and sharp cheddar)

6 burrito-sized flour tortillas


1. Mix rice together with chili powder, cumin and garlic salt.

2.  In a skillet, heat the red bell pepper, corn and black beans over medium heat until warm and the peppers are slightly soft.  Add warm mixture, cilantro, green onions and lime juice to the rice and stir to combine.

3.  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.

4.  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.

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