Crispy Southwest Wraps

Crispy Southwest Wraps

1 Cup cooked chicken, chopped
1 cup cooked brown rice, warm or at room temperature
1 can black beans, drained and rinsed
1 green onion, finely chopped
1/2 red or green peper, diced 
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1-2 cups shredded cheese
8 medium tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Freeze for freezer meal.

 Day of preparing:
 Thaw completely and warm chicken and rice filling on stove. Sprinkle cheese over tortilla, and then arrange rice mixture in center. Roll stuffed tortilla like a burrito and spray tortilla with cooking spray or brush lightly with olive oil. Heat a large non-stick skillet over medium heat and arrange 2 wraps, seam-side down in pan and cook until golden brown and crisp (about 2-3 minutes per side.) Repeat with remaining wraps. Serve with salsa or guacamole.