This is another delicious and healthy recipe. I failed at taking very good pictures, but you get the idea.
Again, I substituted whole wheat tortillas for the white and it was just as delicious. You can also omit the sour cream and use mozerella cheese instead of cheddar to shave a few calories off. I kept the sour cream and made it fat free because it helps keep the burrito stuck together when it's in the skillet.
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients (black bean, chicken, onion, green pepper) except cheese and sour cream.
Heat skillet to medium heat and spray with non-stick. Lay burrito on skillet until slightly brown in each side and cheese is melted. I served with a salad, chips and hot sauce.
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken, (I used a rotisserie chicken)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 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 (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
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: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.)
Roll stuffed tortillas, leaving edges open. 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.
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