Southwest Chicken Wraps


Today’s recipe is one that you can use leftovers for.  Or if you are thinking ahead of time, you can get some of these ingredients together when you are fixing another meal on your grill.  This recipe is my adaptation of a recipe that I saw over on My Kitchen Cafe.  It turn out delicious and the family loved it.

The recipe calls for cooked rice, so it’s a great way to use up leftover rice.  It also calls for cooked chicken.  Another good use of a leftover.  Or if you are planning on cooking burgers, etc. one night on the grill, you could grill up two chicken breasts and roast your red pepper and have it all ready for next nights meal.

Southwest Chicken Wraps

  • 1 cup cooked rice, warm or at room temperature
  • 2 chicken breasts, cooked and shredded
  • 3 Tbsp. lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1 can black beans, rinsed and drained
  • 1 green onion, finely sliced (white and green parts)
  • 1/2  roasted red pepper, diced (see instuctions below or purchase at store.  can also substitute with 1/2 can fire roasted green chilies)
  • 1/4 cup fresh cilantro, chopped
  • 2 and 2/3 cup shredded taco blend or Mexican blend cheese
  • 8 burrito-sized flour tortillas
  • 1/4 cup melted butter
  • sour cream or guacamole
  1. Mix together rice, chicken, chili powder, cumin and garlic salt.
  2. Add beans, green onion, peppers, and cilantro to the rice mix.
  3. Sprinkle 1/3 cup of cheese in the center of each tortillas.  Arrange chicken and rice mixture down the center of each tortilla.  Roll each tortilla up burrito style.
  4. Brush rolled up wraps with butter.  Place on a heated panini maker or George Foreman grill. Cook for 3 minutes and serve with sour cream or guacamole for dipping.
  5. Note: this can be made in a skillet if you don’t have a Foreman grill or panini maker.  Heat a large non-stick skillet (or griddle) over medium heat.   Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side.  Serve.

To make Roasted Red Pepper:

For gill method:  Grill pepper on the grill until charred and black.

For oven method:  Brush pepper with vegetable oil and place on a baking sheet lined with parchment paper.  Broil until pepper is black and charred.

Place black and charred pepper in a boil and cover with plastic wrap.  Keep in bowl for 15 minutes.  After 15 minutes, remove plastic wrap.  Remove skin, stem, and seeds from the pepper.

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