Southwest Chicken Wraps

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

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!!