bonjourhan

I made these wraps sometime last winter and just never got around to writing the blog post until I stumbled across the pictures again today.

I think there’s probably an easy-but-still-yummy way and a complicated-but-extra-special-touch way. Of course I made things more complicated by doing extra things to the chicken and letting the bowl of wrap filling sit on the counter for an hour to let the flavors mingle. (The flavors mingling thing was entirely on accident, since I forgot cheese and had to run to the store, then had to defrost the chicken in the microwave before cooking it.)

The recipe is from Mel’s Kitchen Cafe, but I’ll include my slightly tweaked version of the recipe here.

Ingredients

This is a really flexible recipe, but here’s what I used.

• 1 cup cooked rice
• 1 cup shredded cooked chicken (I sautéed chicken breast using the Cholula chili-lime seasoning and then shredded it.)
• 1 can of black beans, rinsed and drained
• 2 green onions, sliced
• 1/4 cup cilantro, chopped (Fresh cilantro makes my heart sing.)
• lime juice (1 lime’s worth, or a few squirts from a bottle of lime juice since I never have limes)
• 1/2 Tbs chili powder
• 1 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 cups shredded cheddar (or less if you’re trying to be healthy… I wasn’t.)
• 6 large flour tortillas (burrito size)
• sour cream (optional)
• salsa (optional)
• homemade guacamole (optional)

You will also need a small amount of butter (or cooking spray, but butter tastes better) for lightly smearing on the seam of the burrito roll before cooking.

Directions

It’s especially quick and easy if you have the rice and chicken cooked ahead of time, but I didn’t. It’s even quicker if you don’t have to run to the store in the middle of assembling it to pick up the cheese you forgot…

1. Mix the chili powder, cumin, garlic and salt into the rice.
2. Add the chicken, beans, green onions, cilantro and lime juice and stir it all together.
3. Sprinkle the cheese onto the tortillas and smear a little sour cream over the cheese, if desired.
4. Spoon the rice mixture into a line down the center of each tortilla.
5. Roll up the tortillas, leaving the edges open, and smoosh each wrap just a tiny bit with your hand to create flatter sides for cooking. Smear just a little butter (or cooking spray) on each of the two flat sides (one of the flat sides should include the “seam”).
6. Heat a large skillet over medium heat. Cook the wraps 2-3 minutes on each side, starting with the seam side down first. Serve with salsa and guacamole.

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