This was a great every night kind of meal. It is definitely one that you don't have to be exact on. A little of this a little of that, according to taste. My kids and husband gobbled these right up.
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (I used the leftover Kalua pork, it gave it a great smoky flavor)
1 can black beans, rinsed and drained
1 cup frozen corn, rinsed to defrost
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
1/4 - 1/2 cup sour cream (optional)
6 burrito-sized flour tortillas (as usual I made these with the uncooked tortillas)
Mix all ingredients together. Arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Heat a large skillet (or griddle) over medium heat for 1 minute. Spray pan with pam. 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.
1 comment:
Crystal, thanks for all the yummy recipes lately! Once my appetite returns from being on the cruise I will need to catch-up and try all of them. Also, thanks again for letting us see you for minute and for making us delicious shrimp enchiladas. We wish we could have spent more time with you but hopefully we'll see you in a couple months.
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