Crispy Southwest Chicken Wraps

I have been wanting to make these for a really long time. I kept seeing bloggers reposting them left and right and everyone pinning them. I just couldn't take it anymore and these went right on our menu. They did NOT disappoint. They were incredible.

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What you need:

• 1 cup rice, cooked
• 1 cup chicken, cooked and shredded
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. garlic salt
• 2 cups shredded cheese (combination of monterey jack and sharp cheddar)
• Sour cream
• Flour tortillas

Directions:

Mix together the rice with chili powder, cumin, and garlic salt.

**Little tip: Use your Kitchenaid mixer to shred your chicken - it was so fast and easy**

Then mix in chicken, black beans, and peppers.

Add cheese to tortillas and then add rice mixture. If you use sour cream, put it on before the cheese.

Roll tortillas and spray with cooking spray.

Heat a skillet over medium heat and then brown the wraps on each side for 2 to 3 minutes.

Recipe from Mel's Kitchen Cafe

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