From the kitchen of Stephanie Knewasser. What I really
like about these is that they can be made ahead &
frozen. Pop them in the microwave for 2 1/2 minutes &
they're ready to eat. I'm not crazy about cumin, so I only
use 1/4 tsp. If you like cumin, use up to 1 tsp. You
could also add up to 1/4 c fresh cilantro.
In a bowl, combine:
1 c cooked rice, warm or at room temperature
1 c cooked, shredded chicken
1 can black beans, rinsed and drained
1-2 green onions, finely sliced
1/2 red or green pepper, diced
juice of 1 lime
1 1/2 tsp chili powder
1/4 tsp ground cumin
1/2 teaspoon garlic salt
Cover a tray with wax paper. Set aside.
Make large flour tortillas OR use store bought.
Spread tortilla with sour cream (optional).
Cover with shredded Mont. Jack or Mexican cheese
Top with a scoop of rice/bean/ chicken mixture.
Fold edges over filling. Place seam side down on wax
Place tray of assembled chicken wraps in freezer.
When frozen, remove from freezer, wrap each chicken
wrap in wax paper, tape to seal. Place in freezer bag.
Warm a large pan over med heat. Place wraps, seam
side down, in pan (NO oil, spray, etc.). Cook until
golden, about 2-3 minutes. Flip over. Cook until
golden, another 2-3 minutes.
Remove wax paper. Put on a plate. Microwave on
high 2 - 2 1/2 minutes. Ready to eat if you don't want
it crispy. To make it crispy, cook as above in a hot
dry pan until golden.
Sour Cream (optional)
Pico de gallo (optional)
|"Follow your heart but take your brain with you."