These Crispy Southwest Wraps are just crazy. Crazy simple, crazy fast, crazy delicious, crazy customizable. And you’re crazy if you don’t give these a try.
Please meet my new favorite dinner. I am seriously obsessed with these Crispy Southwest Wraps. They are SO stinking good. It was practically silent around our dinner table as we all inhaled them.
These are absolutely perfect for summer, when it is way too hot to turn on your oven or spend any amount of time working over a hot stove. If you pick up a rotisserie chicken, and happen to have some leftover cooked rice, you barely have to cook anything.
Crispy Southwest Wraps
Wrapping up these bad boys to get nice and crispy and stay together is a cinch. Pretend you work at chipotle and let’s do some burrito folding.
You are the master of your burrito universe here. Don’t like cilantro? Leave it out. Not a fan of green salsa? Use your favorite! Want to try refried beans instead of black? I think you’re weird, but you do you! Try it with chopped bell peppers, sliced tomatoes, add spinach… Go crazy, fam!
These are also fantastic to freeze and reheat later for any easy lunch or dinner! To freeze, allow to cool completely after cooking and then wrap in foil to freeze. To reheat, remove from foil and wrap in a paper towel and microwave for about 2 minutes. Delicious!
But please, if there is any way you can make it happen, serve these wraps with this Chuy’s Copycat Creamy Jalapeño Dip. Oh, gracious. These wraps and that dip are truly MFEO. (Made For Each Other, for those who are not hip on the lingo slash have young cousins who tell them what the youths are saying these days).
Ingredients
Method
- In a large bowl, combine cream cheese, green salsa, cilantro, green onions, lime juice, chili powder, garlic powder, and cumin and stir until combined. Stir in chicken, rice, and black beans.
- Heat an electric griddle or large skillet over medium-high heat.
- Sprinkle 1/4 c of cheese in a circle on a tortilla. Spoon 3/4 c filling down the center of the tortilla, leaving 1/2 inch of space at the top and bottom. Fold in the top and bottom of the tortilla, about 1 inch. Holding those folds down, fold one side of the tortilla over the filling. Finish rolling, and spray the bottom and seam with cooking spray. Repeat with other 7 tortillas.
- Place seam side down on the hot griddle or skillet. Spray cooking spray on the top and sprinkle with salt. Cook until golden brown on the bottom, and flip over and cook the top until golden brown and crisp.
- Enjoy immediately with jalapeño ranch, sour cream, salsa, or any other toppings you enjoy. Or allow to cool completely, wrap in foil and freeze to reheat later. To reheat, wrap in a paper towel and cook in the microwave for 2 minutes.
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