And when I say wrap, honestly you could use this filling for whatever you want: wraps, quesadillas, nacho topping, just plain on a spoon..... there's no judgement here!
So easy. So good!
Crispy Southwest Chicken Wraps
Recipe slightly adapted from Mel's Kitchen Cafe
Prep time: 15 minutes Cook time: 5 minutes
1 cup cooked quinoa, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 cups shredded cheese
Sour cream (optional)
6 burrito-sized flour tortillas
1. Mix
quinoa together with chili powder, cumin and garlic salt. Add remaining
ingredients except for cheese and sour cream.
2. Sprinkle cheese over
tortillas, leaving 1/2-inch border around edges, then arrange chicken
and rice mixture down the center of each tortilla. (Option: dollop little bits of sour cream over the cheese before arranging
chicken mixture down the center for a creamier filling) Roll stuffed tortillas, leaving edges open and
slightly flatten the wraps with the palm of your hand. Spray seam-side
of the wrap lightly with cooking spray.
Special thanks to my 6 year-old for helping me with the pics of this process. |
3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
Cooking seam-side down first ensures they won't open when you flip them. |
I just have to say again how much I love the versatility of this recipe. Even if you stick with using this as filling for wraps, you can still play around with it! The recipe calls for burrito-sized tortillas, however I used smaller, taco-sized ones and thought they were perfect for small kids OR appetizers at a party. I also found myself wishing I had the bigger ones to wrap up some extras for my freezer. And a couple days later when it was leftover night, I was too tired to even make wraps. But slapping the filling in between tortillas and cheese for quick quesadillas was just as good! Sadly I think we finished this off that night so I could really test the nacho idea but rest assured I will!
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