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
Set aside.

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

To freeze:
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.

To cook:
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.

Once frozen:
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.

Serve with:
Sour Cream (optional)
Guacamole (optional)
Pico de gallo (optional)
"Follow your heart but take your brain with you."
Southwest Chicken Wrap made with homemade tortillas
Southwest Chicken Wrap Filling: rice, chicken, black beans, onions, pepper, spices
Top tortilla w/ sour cream (optional) & cheese
Add a scoop of filling
fold edges over & put seam side down on wax paper covered tray
For freezing: wrap each frozen chicken wrap in wax paper,  tape, layer  in freezer bag.