Crispy Chicken Enchilada Wraps
Ingredients
Filling
-
2 to 3
cups
cooked, chopped chicken
-
1 ½ to 2
cups
cooked white or brown rice
-
1
15-ounce can
pinto or black beans, rinsed and drained
-
1
10-ounce can
green or red enchilada sauce
-
1
4-ounce can
green chiles, drained
-
½
cup
chopped cilantro
-
1
tablespoon
fresh lime juice
-
½
teaspoon
ground cumin
-
½
teaspoon
dried oregano
-
¼
teaspoon
chile powder
-
¼
teaspoon
garlic powder
-
¼
teaspoon
salt
-
a pinch
black pepper
Wraps
-
8 to 10
(8-inch)
tortillas
-
2 to 3
cups
shredded Mexican-style cheese
-
as needed
cooking spray
Instructions
- Combine all filling ingredients in a bowl and mix well.
- For each wrap, sprinkle about ¼ cup cheese over the tortilla and spread about ½ cup filling down the center.
- Fold one side of the tortilla over the filling, then fold the other side to create thirds and press lightly to flatten.
- Heat a large non-stick griddle or skillet over medium heat and spray the seam side of the wraps with cooking spray.
- Place the wraps seam side down on the griddle and cook until golden brown and crisp, about 2-4 minutes.
- Spray the top with cooking spray, flip carefully using a spatula, and cook for another 2-4 minutes until golden and heated through.
- Serve warm with sour cream, salsa, or other toppings as desired.
Nutrition Facts (estimated)
Servings
8 wraps
Calories
385
Total fat
12g
Total carbohydrates
42g
Total protein
26g
Sodium
857mg
Cholesterol
56mg
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