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Crispy Southwest Chicken Wraps

Ingredients:

2 chicken breasts cooked with southwest seasoning & shredded
1 Can (5 oz) black beans, rinsed and drained
2 green onions, finely sliced 
12 cherry tomatoes, diced 
1 tablespoon lime juice 
1 teaspoon ground cumin 
4 ounces diced green chiles
2 cups shredded cheese 
8 ounces sour cream 
6 flour tortilla (burrito sized) 
1/4 cup cilantro, chopped 
1/2 tablespoon chili powder 
1/2 teaspoon garlic salt 


 Instructions:

 Mix together all ingredients from chicken through green chiles. Stir in 6 TBSP of the cheese and 4 TBSP of the sour cream.

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges. Dollop little bits of sour cream over the cheese. Arrange chicken mixture down the center of each tortilla.

Roll stuffed tortillas, leaving edges open and slightly flatten the wroaps with the palm of your hand. Spray seam-side down of the wrap lightly with cooking spray. 

Heat a large non-stick skillet or griddle over medium heat. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking seam-side down first helps seal the long edge so they don't fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.
This is a great recipe as it is, but you can add/substitute whatever you have in your kitchen. Very adaptable! Adapted from http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html
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