Chili Lime Southwest Wraps Recipes

CHILI-LIME CHICKEN AND AVOCADO WRAPS

Chili-Lime Chicken and Avocado Wraps image

This recipe is a combination of a couple of my other recipes - It uses my grilled Recipe #297408, cut into strips, as well as Recipe #292803. Of course, you can substitute whatever you'd like, but it might help to read through those two recipes to get a feel for the flavors first. This is scaled for a lunch-for-one, but of course, make as many as you like! Amounts are approximate, since I usually just fill up my tortilla until I can barely close it. :)

Provided by Gatorbek

Categories Lunch/Snacks

Time 5m

Yield 1 wrap, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 inch) flour tortillas
3 ounces chicken breasts, marinated and grilled
2 tablespoons grated cheddar cheese (or your favorite Mexican blend)
1/4 avocado, sliced
1/4 cup black bean salsa (Bek's Black Bean Salsa/Pico De Gallo)
2 tablespoons sour cream
3 slices tomatoes

Steps:

(Optional step for a warm wrap) Put tortilla on a microwave-safe plate. Place chicken in the center, and sprinkle with cheese. Microwave on high for about 15 - 30 seconds, until cheese just begins to melt.
Add remaining ingredients.
Roll up and enjoy!

Nutrition Facts : Calories 564.2, Fat 30.5, SaturatedFat 10.8, Cholesterol 79.8, Sodium 605.7, Carbohydrate 43.8, Fiber 6.3, Sugar 3.4, Protein 29.4

CRISPY SOUTHWEST CHICKEN WRAPS

Crispy Southwest Chicken Wraps image

Make and share this Crispy Southwest Chicken Wraps recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup cooked rice (warm or room temperature)
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic salt
1 (15 1/2 ounce) black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red peppers or 1/2 green pepper, chopped
1/4 cup fresh cilantro, chopped
1 lime, juice of
1 cup cooked shredded chicken
2 cups shredded cheese (cheddar, Mexican, colby-jack, etc.)
sour cream
salsa
6 burrito-sized flour tortillas

Steps:

Mix rice together with chili powder, cumin and garlic salt. Add drained beans, green onions, sweet pepper, cilantro and lime juice. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Adding a few dots of sour cream over the center ingredients at this point makes the wraps creamy. At this point you may, also, add a bit of salsa.) Roll the stuffed tortillas burrito style. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet or griddle over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with sour cream and salsa.
An alternate cooking methed would be to spray as instructed (or lightly brush with vegetable oil) and place on a baking sheet in a preheated 400 degree oven. Bake until golden, about 20-30 minutes.

Nutrition Facts : Calories 337.1, Fat 12, SaturatedFat 6.5, Cholesterol 24.1, Sodium 560.9, Carbohydrate 41.8, Fiber 6.1, Sugar 1.2, Protein 15.6

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