Crispy Creamy Chicken Wraps

This is a new recipe that I tried this week. It's very simple, healthy, and delicious! It's also a great way to get some of your whole grains, lean protein, and vegetables in for the day! 

Crispy Creamy Chicken Wraps

*Makes 6 wraps*

INGREDIENTS:
1    cup cooked brown 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 powder
2    cups shredded 2% low fat cheese (I used a combination of Monterrey jack and sharp cheddar)
2    tbsp Greek low fat plain yogurt 
6    burrito-sized whole wheat flour tortillas

6    tablespoons of salsa (optional)

DIRECTIONS:
Mix rice together with the chili powder, cumin and garlic powder. Add remaining ingredients except for the cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. 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. (Optional: Pour 1 tablespoon of salsa on top of each wrap). Serve.  

I also made an easy Arugula salad with cherry tomatoes mixed with juice from half of a lemon and a 1/2 tablespoon of olive oil and a sprinkle of salt and pepper to taste for a delicious side salad! 

Hint: I went ahead and made the rest of the wraps that night. After they cooled, I wrapped them in aluminum foil and put them in the frig. The next day I took them out the frig and foil, then heated them in the microwave for about 1 minute and ate the rest for lunch!! Easy and SO good once again!!