Easy and Crispy Southwest Chicken Wraps {Recipe}

I am bored.  Tired of eating the same things over and over again…and so is my family.  In an effort to spice up dinner, I took to my new favorite playground, Pinterest, and found an incredible, delicious and easy Southwestern recipe.  It was a huge hit tonight as the kids even asked for seconds so I knew I had to share.  Enjoy!

What you will need:

1 cup cooked rice
1 cup cooked, shredded chicken (we used rotisserie)
1 green onion, finely sliced
1/2 red pepper, diced
1/4 cup fresh chopped cilantro
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Low fat Sour cream
6 flour tortillas

How to Make It:

We used the Boil in Bag Rice and boiled according to the directions while we chopped the seasoning (by the way, the seasoning smells incredible when it’s all mixed together!).  When the rice is ready and drained, mix in the chili powder, cumin and garlic salt. When completely mixed, add remaining ingredients except for the cheese and sour cream.

Time to assemble the wrap!  We chose to assemble on a large baking sheet for easy preparation.  Lay out two tortillas and sprinkle with cheese leaving 1/2-inch border around edges.  Add a dollop of sour cream to the center of each tortilla and then arrange chicken and rice mixture down the center.  Roll the stuffed tortillas tightly and spray all over with cooking spray.

Pre-heat a large non-stick skillet over medium heat.  Arrange the 2 completed wraps, seam-side down, in the pan and cook until golden brown and crisp which took about 2 minutes per side. Serve hot with a dollop of sour cream for dipping! Delicious!

This recipe made 7 chicken wraps and took less that 30 minutes from start to finish! Enjoy!