you may remember a while back i blogged about my love affair with pinterest. it has helped me so much in keeping my wedding ideas all in one place and it has been fun to “pin” some recipes, house ideas and more!
i was showing marcos some of my recipe ideas and we decided to try one out. i found it here – but the original recipe is here…crispy southwest chicken wraps. i slightly modified the recipe because marcos and i dont like onions, and i dont like as much cilantro…but it was delish!!
here is the recipe i used:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
sprinkle of onion poweder (to taste)
chopped jalapenos (to taste)
1/8 cup fresh cilantro
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used sharp cheddar)
Sour cream (optional)
6 flour tortillas
Mix rice together with chili powder, cumin, onion salt and garlic salt. Add remaining ingredients except for cheese and sour cream. 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.
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.
this photo was our chicken mixture…it made a TON of food – we had a lot of leftovers!
and this picture is my shell before i rolled it! marcos did not use the sour cream.
it was so so good and i know we’d make it again!