Crispy Southwest Chicken Wraps

When I first saw this recipe on Pinterest, I thought it looked too bland to be any good. However, I noticed that a few of my friends that had pinned it had commented that they had tried it and liked it. So I decided to give it a try. Here's the recipe:

INGREDIENTS:

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

DIRECTIONS:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.)
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. Serve.

Okay, so I didn't add the onion, green pepper, OR the cilantro, and guess what? It was still SO good! I guess the spices and lime juice added a lot. Not bland at all. I definitely added the optional sour cream (yum) and we also dipped it in hot sauce. (our own idea) We like Cholula, but you can use whichever is your favorite. I made a lot so I had enough for four extra- two for my husband's lunch the next day, and two for his friend/coworker's lunch. :)