One of our favorite recipes is Southwest Crispy Chicken wraps. Our schedule is crazy sometimes (ok, most of the time), so I like things I can just throw together. My crock pot has become my best friend. Haha.
Wednesday is consistently our crazy day, so I've really got to plan in advance. Last week, we ate Little Rosie's leftovers for pretty much the entire week. (Thanks to D-Now) I was kinda getting tired of it, but we still had some tortillas and Mexican Rice leftover. It was time to make something fresh with it.
1 cup cooked chicken
1 cup cooked rice
1 can of black beans- drained and rinsed
Juice of 1 lime
Tortillas- fajita sized
I placed 2 small chicken breasts in the crock pot with some leftover canned chicken broth & some water. I cooked that from 7 in the morning till I got home at 8:30 that night. It was SO tender! I ended up only needing 1 1/4 of the small chicken breast. Then I heated up 1 cup of the rice mixed with some water. In the same bowl, I added the chicken, beans, onion, lime juice and seasonings. Sometimes, I add corn and tomatoes to the mixture as well.
Take the tortilla and spray one side with cooking spray. On the other side of the tortilla, cover it with shredded cheese then add 2 spoonfuls of the meat & rice mixture. Roll it up and place it on a hot skillet. Cook each side for approximately 2 minutes. I like mine fairly crispy so I tend to cook it a little longer. Then serve.
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