Crispy Southwest Chicken Wraps - cooking recipe

Ingredients

1 cup cooked rice (warm or room temperature)
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic salt
1 (15 1/2 ounce) black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red peppers or 1/2 green pepper, chopped
1/4 cup fresh cilantro, chopped
1 lime, juice of
1 cup cooked shredded chicken
2 cups shredded cheese (cheddar, Mexican, colby-jack, etc.)
sour cream
salsa
6 burrito-sized flour tortillas

Preparation

Mix rice together with chili powder, cumin and garlic salt. Add drained beans, green onions, sweet pepper, cilantro and lime juice. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Adding a few dots of sour cream over the center ingredients at this point makes the wraps creamy. At this point you may, also, add a bit of salsa.) Roll the stuffed tortillas burrito style. 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 with sour cream and salsa.
An alternate cooking methed would be to spray as instructed (or lightly brush with vegetable oil) and place on a baking sheet in a preheated 400 degree oven. Bake until golden, about 20-30 minutes.