Food: Simple and Yummy

February 29, 2012

This is a favorite in my household!!!  It’s super easy to make, lots of flavor and plenty of leftovers if you follow this recipe.  If you’re a vegetarian, don’t runaway.  This can be prepared without meat and it’s just as good.  I PROMISE!

*Makes 6 wraps*

INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (optional)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced (i prefer the red for the color)
1/4 cup fresh cilantro, chopped
juice of 1 lime (i save some to rub the tortilla after it has been cooked for extra zing)
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)
Sour cream (optional)

6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin 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. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. 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.

I got this amazing recipe from Mel’s Kitchen Cafe.  She has tons of other amazing must-try recipe’s!  Enjoy!

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