Southwest Chicken Wraps

Amazing!  These were inspired by a recipe on Pinterest and, because I rarely follow the rules when it comes to recipes, I made it my own . . . changing it quite a bit really.  They went over well with the hubs.  The kids who are uber-picky when it comes to "mixed" foods selective in their diets, weren't the biggest fans, but they were good enough for us to say, "Tough bounce.  We're making them again."  Served with a side of corn and plain rice, they had enough to eat.  This is something you can definitely add to as well, so be sure to comment if you have some good ideas!

approx. 1 pound boneless skinless chicken breasts
garlic powder or 2-3 garlic cloves, minced
2 T. extra virgin olive oil

1 red pepper, cut into bite-sized pieces
4-6 green onions, chopped
3 T. lime juice

1 can black beans, rinsed and drained
2 cups cooked brown rice
ground cumin
sea salt

2 c. shredded cheddar jack cheese

plain yogurt
burrito size tortillas


1. heat 2 T. evoo in a large skillet
2. in skillet, cook chicken breasts seasoned with garlic powder until almost cooked through
3. add chopped red pepper and green onions into the same skillet
4. when chicken has finished cooking, use 2 forks to shred into bite-sized pieces while still in the skillet
5. drizzle about lime juice over the top and allow chicken, peppers, and onions to simmer in the juice
6. in small bowl, combine rice and black beans; season with garlic powder, ground cumin, and salt to taste
7. heat another large skillet (or, if you're like me, dump the contents of the skillet into a large glass bowl, quickly wipe out the chicken skillet and reuse because you're too practical to have countless skillets that you don't regularly use and / or don't want to donate storage space to multiple, huge skillets) and spray with olive oil cooking spray
8. spread approximately 1-2 T. plain yogurt around a tortilla, leaving about a 1/2 inch from the edge
9. sprinkle with cheese and add rice and bean mixture, then chicken mixture
10. tuck sides in and carefully roll
11. place wraps in heated skillet seam side down (my skillet comfortably held 2-3)
12. heat through on low heat, allowing to brown; flip to brown and crisp the other side
13. enjoy!

PS - I will never be hired to layout cookbooks.  I am okay with that.