They reminded me of a Moe's Homewrecker burrito EXCEPT that they do not have salsa, which I think is a slight miss. Hubby and I just dipped our wraps into a big bowl of salsa as we chowed down, and that worked just fine. Also, I really liked the crispy deliciousness that was the grilled wrap tortilla. I think that is a great improvement over Moe's kind of soggy, chewy tortilla (in my opinion). Without further ado, here is the recipe.
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| Please excuse the poorly lit iPhone photo. Shame, shame on me. |
Santa Fe Chicken Wraps
Serves 6
1 cup cooked rice
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced
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
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced
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
Directions
1. Mix all ingredients except for cheese.
2. Place some of the mixture and cheese in the center of each of 6 large burrito-sized tortillas. Wrap and place seam-side down. Spray with nonstick spray and cook 2-3 minutes on each side on medium-high heat.
Also, I went ahead and whipped up a dozen of these wraps. We immediately froze half of the wraps (6) so that we can take them out and eat them again later this month. Dustin ate two wraps, I ate one, and then the other three went in the fridge to be reheated as leftovers in a couple days. Less days cooking makes me one happy girl!
Oh my goodness, those look delicious! And I LOVE the idea of making a big batch and freezing them!!
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