SOUTHWEST (CHICKEN?) WRAPS

This recipe was adapted from a recipe found here. I made these without the cheese that the original recipe called for. This recipe isn't vegan, but it is semi-vegan! I kept the sour cream (uses a very small amount) and made the chicken optional (we liked these a lot, with or without the chicken)

SOUTHWEST CHICKEN WRAPS (CHICKEN OPTIONAL!)
(Makes 6 wraps)

INGREDIENTS:

1 cup cooked brown rice, warm or at room temperature
1 cup cooked, chopped chicken (optional)**
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
Sour cream (optional)
6 burrito-sized flour tortillas

DIRECTIONS:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for sour cream. Spread a small amount of sour cream on top of each tortilla before arranging rice mixture down the center of each tortilla.

Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Here is a photo of the rice mixture with the chicken (above)...

And here is a photo of the rice mixture without the chicken ...
 

**if you leave out the chicken, add an extra cup of beans and/or rice if you still want to have 6 servings