I made Southwest Chicken Wraps for dinner tonight thanks to another Pinterest find!
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- Season and Grill your chicken – I used the grill skillet and cooked them right on my stove top
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- 1 cup cooked rice
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- Add 1/2 tsp Ground Cumin
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- Add 1/2 Tbs Chili Powder
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- 1/2 tsp Garlic Powder
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- 1 1/2 cups of the chicken, shredded
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- 1/2 bell pepper, chopped
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- cilantro, chopped
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- 1 tsp lime juice
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- Put a layer of cheese on your Tortilla – don’t go all the way to the edge
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- Then put in your chicken and rice mixture
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- Cook in a skillet on Medium heat for 2-3 minutes – make sure you put the seam side down
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- Flip and cook on the other side for 2-3 minutes
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- There you have it…
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- I realized when I was cooking my last batch that I forgot to mix in the beans…OOPS! :)
They were good – Quick and Easy – But I realized tonight that I cannot multi-task… I was trying to put dinner together, batch 2 of cupcakes were ready to be taken out of the over, feed the kids (I had two extra), clean up as I went (yeah like that really happened – though I really do try to clean up as I go…it makes it a lot easier in the end) etc. I had kids yelling on one side that they wanted food, more kids on the other side saying someone’s diaper had leaked – Luckily I had a helper show up and he got the kids food to them and helped me out! Thanks Uncle Matt! 
Tonight’s Recipe
1 cup cooked rice, room temp
1/2 tsp ground cumin
1/2 Tbs chili powder
1/2 tsp garlic powder
1/2 bell pepper, diced
cilantro, chopped
1 1/2 cups shredded chicken
1 tsp lime juice
Shredded Cheese
6 Burrito Size Tortillas
Original Recipe:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas