It was a warm day.
It was the NCIS season finale.
It was time for something fast!
Southwest Chicken Wraps
Ingredients:
10 oz. steamed rice (I used a steamer rice with peas and carrots)
1 cup leftover chicken, shredded
1 can black beans, rinsed and drained
1/2-3/4 cup sliced baby Portabello mushrooms
6 oz. corn
1/2 small onion, chopped
2 garlic cloves, minced
1 teaspoon cumin
1/3 cup chopped hot green chiles
1/2 cup cilantro, chopped
1 teaspoon cumin
3 Tablespoons olive oil
Mission Wraps - Jalapeno and Cheddar
3 Tablespoons olive oil
Juice of 2 limes
Shredded Cheddar Jack cheese
Sour Cream
Guacamole
- Glaze onions and garlic in a large pan over medium heat.
- Add drained black beans and shredded chicken. Warm thoroughly.
- Add corn, mushrooms and steamed rice.
- Add the green chiles and cumin.
- At the last, add the chopped cilantro and the lime juice.
- When warmed thoroughly, place on 1/3 of wrap. Garnish with sour cream, guacamole and cheese.
- Fold ends over and then the sides. Cut in half.
- Enjoy!
Tip: To warm up the wraps, place 4-6 wraps between two damp paper towels and microwave for 45 seconds. Keep warm until ready to use.
I am linking up with Design by Gollum's Foodie Friday.. a perfect spot to get some new recipes, and don't we all need some of those!!
4 comments:
I love the flavors of Southwestern cooking! Your wraps look wonderful.
Mmmmmm Lunch!
Have a great weekend!
~Rainey~
They really look yummy! Thanks for sharing!
Oh YUM!!! This reminds me of Chipotle's Burrito Bowl, except for the wrap part. I can't wait to try your version, as I have almost everything on hand...even the fresh cilantro, which is growing like gangbusters with all our rain! (wish I could send you some)
Oh & I'm skipping the hot green chiles...I'm such a wimp!! LOL
Thanks for the recipe!
fondly,
Rett
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