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Welcome to Happy Holiday House... We hope you enjoy the talent and friendship here. You will find art in many forms… simple crafts, crochet, knit, quilts, stories, poems, photos, and recipes from our talented members.


    Crispy Southwest Chicken Wraps (TNT)

    pstarkoski
    pstarkoski
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    Female
    Number of posts : 13431
    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Crispy Southwest Chicken Wraps (TNT) Empty Crispy Southwest Chicken Wraps (TNT)

    Post by pstarkoski Thu Jan 17, 2013 2:14 am

    These chicken wraps are GREAT!!

    Enjoy!

    hugs,

    peg









    Crispy Southwest Chicken Wraps



    from melskitchencafe.com



    *Note: This is one of the most adaptable recipes on here (reading through the comments will prove that - your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies - seriously, the options are endless.



    *Makes 6 wraps



    INGREDIENTS:



    1 cup cooked rice, warm or at room temperature



    1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)



    1 can black beans, rinsed and drained



    1 green onion, finely sliced (white and green parts)



    1/2 red or green pepper, diced



    1/4 cup fresh cilantro, chopped



    juice of 1 lime



    1/2 tablespoon chili powder



    1 teaspoon ground cumin



    1/2 teaspoon garlic salt



    2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)



    Sour cream (optional)



    6 burrito-sized flour tortillas



    DIRECTIONS:



    Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center - it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.



    Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don't fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.



     

    Recipe source: http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html


    _________________
    hugs,
    peg

      Current date/time is Tue Mar 19, 2024 11:53 am