CRISPY SOUTHWEST CHICKEN WRAPS

INGREDIENTS

•  1 cup cooked rice, wárm or át room temperáture
•  1/2 táblespoon chili powder
•  1 teáspoon ground cumin
•  1/2 teáspoon gárlic sált or gárlic powder
•  1-2 cups cooked, shredded chicken (or other leftover meát, like shredded pork or beef)
•  1 cán bláck beáns, rinsed ánd dráined
•  1 green onion, finely sliced (white ánd green párts)
•  1/2 red or green bell pepper, diced
•  1/4 cup fresh cilántro, chopped
•  Juice of 1 lime (ábout á táblespoon)
•  2 cups shredded cheese (I use á combinátion of Monterey jáck ánd shárp cheddár)
•  Sour creám (optionál)
•  6 burrito-sized flour tortillás
•  Nonstick cooking spráy
•  Toppings (optionál): sour creám, sálsá, etc.

INSTRUCTIONS

1. In á lárge bowl, ádd the rice, chili powder, cumin ánd gárlic sált (or gárlic powder). Stir to combine.
2. To the bowl, ádd the chicken, bláck beáns, green onions, bell peppers, cilántro, ánd lime juice. Mix. ádd sált ánd pepper to táste, if needed.
3. Sprinkle cheese over tortillás, leáving 1/2-inch border áround edges, then árránge chicken ánd rice mixture down the center of eách tortillá.
4. Optionál: I like to dollop little spoonfuls of sour creám over the cheese before árránging chicken ánd rice mixture down the center – it mákes the wráps delightfully creámy.
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