Crispy Southwest Chicken Wraps Recipes

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CRISPY SOUTHWEST CHICKEN WRAPS

Make and share this Crispy Southwest Chicken Wraps recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14



Crispy Southwest Chicken Wraps image

Steps:

  • Mix rice together with chili powder, cumin and garlic salt. Add drained beans, green onions, sweet pepper, cilantro and lime juice. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Adding a few dots of sour cream over the center ingredients at this point makes the wraps creamy. At this point you may, also, add a bit of salsa.) Roll the stuffed tortillas burrito style. Spray the tortillas all over with cooking spray.
  • 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 with sour cream and salsa.
  • An alternate cooking methed would be to spray as instructed (or lightly brush with vegetable oil) and place on a baking sheet in a preheated 400 degree oven. Bake until golden, about 20-30 minutes.

Nutrition Facts : Calories 337.1, Fat 12, SaturatedFat 6.5, Cholesterol 24.1, Sodium 560.9, Carbohydrate 41.8, Fiber 6.1, Sugar 1.2, Protein 15.6

1 cup cooked rice (warm or room temperature)
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic salt
1 (15 1/2 ounce) black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red peppers or 1/2 green pepper, chopped
1/4 cup fresh cilantro, chopped
1 lime, juice of
1 cup cooked shredded chicken
2 cups shredded cheese (cheddar, Mexican, colby-jack, etc.)
sour cream
salsa
6 burrito-sized flour tortillas

CRISPY CHICKEN SALAD WRAPS

Restaurant quality wraps--from America's Test Kitchen. These are OUTSTANDING. Best served warm, but could be served cold. I was surprised how easy and tasty these are. I thought the mayo and sour cream wouldn't be enough but worked perfectly, without the mayo and sour cream taste! Wraps are heated in skillet to sear seam. I used my mini food processor to 1st chop celery then 2nd chop cilantro.

Provided by anonymous

Categories     Lunch/Snacks

Time 19m

Yield 2-4 serving(s)

Number Of Ingredients 11



Crispy Chicken Salad Wraps image

Steps:

  • In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
  • Add chicken and toss to coat.
  • Season with salt and pepper.
  • Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
  • Spray cooking spray all over outside, wrapped tortilla.
  • Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.

Nutrition Facts : Calories 837.6, Fat 57.9, SaturatedFat 28.5, Cholesterol 134.1, Sodium 1544.9, Carbohydrate 45.7, Fiber 3.5, Sugar 6, Protein 34.8

1/3 cup mayonnaise
1/3 cup chopped fresh cilantro
3 scallions, sliced thin
3 celery ribs, chopped fine
2 tablespoons sour cream
2 teaspoons hot sauce (Tabasco)
1 large rotisserie-cooked chicken, skin discarded (3 cups-meat chopped or shredded into bite size pieces)
salt and pepper
2 cups shredded sharp cheddar cheese
4 flour tortillas (12 inch-larger size-I use the flavored mission wraps)
cooking spray

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