Southwest Chicken Wraps

Courtesy of Realmomkitchen.com

I just tried this recipe last week, and we all LOVED it.  It's more of a burrito than a wrap, and it is oh, so delish!

1 cup cooked rice, warm or at room temperature
2 chicken breasts, cooked and shredded (I just put them in the crockpot all day with some water and chicken bouillion)
3 Tbsp. lime juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1 can black beans, rinsed and drained
1 green onion, finely sliced (green and white parts)
1/2 roasted red pepper, diced (see instructions below or purchase at store, you can also substitute with 1/2 can fire roasted chilies)
1/4 cup fresh cilantro, chopped
2 2/3 cups shredded taco blend or Mexican blend chicken
8 burrito-sized flour tortillas (I used uncooked whole wheat flour tortillas...yummo!)
1/4 cup melted butter (I used canola oil)
Sour cream, salsa, and/or guacamole

1.  Mix together rice, chicken, lime juice, chili powder, cumin and garlic salt.

2.  Add beans, green onion, peppers, and cilantro to the rice mix.

3.  Brush rolled up wraps with butter.  Place on a heated panini maker or George Foreman grill.  Cook for 3 minutes and serve with sour cream, guacamole, and/or salsa for dipping.

Note:  this can be made in a skillet if you don't have a Foreman grill or panini maker.  Heat a large skillet (or griddle) over medium heat.  Arrange 2 wraps, seam side down, in a pan and cook until golden brown and crisp, about 2-3 minutes per side.  Serve.

TO MAKE A ROASTED PEPPER:

For grill method:  Grill pepper on the grill until charred and black

For oven method:  Brush pepper with vegetable oil and place on baking sheet lined with parchment paper (I just put it on a folded piece of aluminum foil .  Broil until pepper is black and charred.

Place black and charred pepper in a bowl and cover with plastic wrap.  Keep in bowl for 15 minutes.  After 15 minutes remove plastic wrap.  remove skin, stems, and seeds from the pepper.