1 c cooked rice, warm1c shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (all of it)
1/2 red or green pepper, diced
1/2 tbs chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 c shredded cheese (monterey jack and cheddar)
Sour cream (optional)
6 burrito sized flour tortillas
Mix rice, chili powder, cumin, and garlic salt together. Add remaining ingredients except the cheese and sour cream.
Sprinkle cheese over tortillas, leave about 1/2 inch space around edges.
Put chicken and rice mixture down center, add 1-2 tbs sour cream if you would like.
Roll up tortillas, leave edges open. Spray tortillas all over with cooking spray.
Heat a large non-stick skillet / griddle over medium heat for a minute. Arrange wraps, seam side down, in pan and cook until golden crisp on both sides.
Enjoy!-Makes 6 wraps
Thanks to Crystal Kulpinski-Behrends (Michigan) for this recipe!!
