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Thursday, May 19, 2011

Southwest Chicken Wraps

It was a warm day.
It was the NCIS season finale.
It was time for something fast!

Southwest Chicken Wraps

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

  1. Glaze onions and garlic in a large pan over medium heat.
  2. Add drained black beans and shredded chicken. Warm thoroughly.
  3. Add corn, mushrooms and steamed rice.
  4. Add the green chiles and cumin.
  5. At the last, add the chopped cilantro and the lime juice.
  6. When warmed thoroughly, place on 1/3 of wrap. Garnish with sour cream, guacamole and cheese.
  7. Fold ends over and then the sides. Cut in half.
  8. 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!!


Kate said...

I love the flavors of Southwestern cooking! Your wraps look wonderful.

Really Rainey said...

Mmmmmm Lunch!

Have a great weekend!

A Hint of Home said...

They really look yummy! Thanks for sharing!

Rettabug said...

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!


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