Crispy SW Chicken Wraps

I found this recipe here: http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html Thanks Mel!

This recipe is easy and versatile. I like to read through other people's comments for recipes, and there are loads of comments on this one on her blog. It is an easy way to get ideas for other things to add to make it better, or just different.

Andy and I loved this recipe. The boys thought they were just okay, but they ate it.

I think the fresh cilantro is a must. It is so flavorful and refreshing. YUM! When I make these I like to use my medium size George Foreman grill. I have a really hard time flipping over things in the frying pan. I feel like I lose half of the filling when I try to flip it over to crisp up the second side. It is so much easier in the Foreman.

Here's the recipe:
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts) (I didn't have these, I'm sure they are great)
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 (I don't love cumin, so I only used 1/2 tsp.)
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional) (I am not usually a big sour cream fan, but it adds a great creaminess.)
6 burrito-sized flour tortillas
She doesn't have these on hers, but I love to add avocado or guacamole, corn and chopped tomatoes.
DIRECTIONS:
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.