Southwest Chicken Wraps


  • 1 cup cooked rice, warm or at room temperature
  • 2 chicken breasts, cooked and cubed
  • 3 Tbsp. lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 1 can black beans, rinsed and drained
  • 1 green onion, finely sliced (white and green parts)
  • 1/2 c corn, warm
  • 1/4 cup fresh cilantro, chopped
  • 2 and 2/3 cup shredded taco blend or Mexican blend cheese
    •8 burrito-sized flour tortillas
  • 1/4 cup of your favorite BBQ sauce
  • 1/4 c of  Ranch Dressing


  1. Mix together rice, chicken, chili powder, cumin and garlic salt.
  2. Add beans, green onion, peppers, and cilantro to the rice mix.
  3. Sprinkle 1/3 cup of cheese in the center of each tortillas. Arrange chicken and rice mixture down the center of each tortilla.
  4. Put a couple of teaspoons of BBq sauce and Ranch dressing down the center of the mixture.  Roll each tortilla up burrito style.
  5. Brush rolled up wraps with butter. Place on a heated panini maker,  or George Foreman grill. Cook for 3 minutes and serve.
  6. This can also be made in a skillet. Heat a large non-stick skillet (or griddle) over medium heat. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Serve.
Ingredients: Chicken

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