Crispy Southwest Chicken Wraps

Why is it that some things just taste better as leftovers??? Don't get me wrong, these were delish last night for dinner, but as I sit here typing this I am eating a leftover wrap for lunch and it is AMAZING!! I found this recipe for "Crispy Southwest Chicken Wraps" from melskitchencafe.com. The recipe doesn't specify which kind of rice to use, I chose to make some spanish rice and use that.  I think it added a nice touch.  :)  I noticed that the directions in this recipe only say to mix the ingredients and instructions on how to assemble.  If you like your food served piping hot like I do, then I suggest maybe sauting the bell peppers and throwing everything (except the cheese, sour cream and tortillas) in the pot or pan and heating everything together thouroughly.  Otherwise your tortillas will burn before the insides of the wrap heat completley. No bueno!

INGREDIENTS:
1 C cooked rice, warm or at room temperature
1 C cooked, shredded chicken (I used two chicken breasts)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green bell pepper, diced
1/4 C fresh cilantro, chopped
juice of 1 lime
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
2 C shredded cheese (I used a combo of monterey jack and sharp cheddar)
Sour cream optional
6-10 flour tortillas

***either make sure your cheese is at room temperature or zap it in the micro for a few seconds before assembling your wraps.  The wraps are not on the griddle long enough to completley melt the cheese if it is straight from your fridge***

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 the edges, then arrange the chicken and rice mixture down the center of each tortilla.  (Optional: dot the cheese with about 1-2 tablespoons of sour cream before arranging the chicken and rice mixture down the center- it'll make the wraps nice and creamy!)  Roll stuffed tortillas, leaving the edges open.  spray the rolled tortillas all over with cooking spray.  (you could probably omit that step)
Heat a cast iron griddle (or a non-stick skillet) 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.