Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Crispy Southwestern Chicken Wraps May 24, 2012

I’m sure most of you have discovered the site called Pinterest.  It’s like the hottest thing around (so everyone tells me) and extremely addicting (again, what everyone tells me).  While I was perusing around one day, someone who follows my pins sent me a recipe for Crispy Southwestern Chicken Wraps, so I tried them.  Oh my, with a little tweaking, they are not only delightfully full of flavor but they are also quite low in fat, which is always a plus in my book!  I discovered the wraps on a woman’s site called Mels Kitchen Cafe.  If you have not found, discovered or been invited to join Pinterest, check it out for yourself, it really is pretty cool, but if you become addicted remember I only suggested the site 🙂     Enjoy!  For comments/questions email  ramona@lowfatdivablog.com


Crispy Southwestern Chicken Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken breast
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/2 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese  – you can use no fat mozzarella and no fat cheddar
No Fat Sour Cream (optional)

6 burrito-sized no fat flour tortillas by Banderitta

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I topped the cheese with about 1-2 tablespoons of no fat sour cream before arranging chicken and rice mixture down the center. The original recipe said it would me the wraps creamy and it did.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with Pam Olive Oil.

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 favorite salsa.  Delish!


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