Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

From: My Kitchen Cafe

1 cup cooked rice, warm or at room temperature
1 cup cooked and shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (both the white and the green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 Tbs. chili powder
1 tsp. ground cumin
1/2 tsp. garlic salt
2 cups shredded cheese
sour cream
6 burrito sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for the cheese and sour cream. Sprinkle cheese over the tortillas, leaving 1/2 inch border around the edges. Then arrange the chicken and rice mixture down the center of each tortilla. You can also add 1-2 Tbs. of sour cream down the middle of the tortillas before adding the chicken and rice mixture for added creaminess, if you want. (I wanted!) Roll stuffed tortillas, leaving edges open. (I didn't leave the edges open, that sounded like it would be disastrous as I tried to grill them.) Spray the tortillas all over with cooking spray.

Heat a large 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 topped with sour cream, salsa or whatever sounds delish.

Taco Salad Bowls

Taco Salad Bowls

From: Tarah's Food Reviews

4 (8") flour tortillas
1 Tbs. chili powder, divided
3/4 lb. ground beef
1 cup matchstick cut carrots
1/2 cup + 2 Tbs. Salsa, divided
2 Tbs. Mayo
4 cups salad greens, torn
1 lg. tomato, chopped
1/2 cup Mexican style cheese, shredded
1/4 cup fresh cilantro, chopped

Preheat oven to 425 degrees. Crumple four large sheets of foil to make four 3" ball; place on a baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6-8 minutes. or until the tortillas are golden brown. (The recipe says that the tortillas will drape over the foil balls as they bake but I had to give mine a little help in the formation department.)

Meanwhile, brown the meat witht he carrots and remaining 2 1/2 tsp. chili powder in a large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 minutes or until heated through, stirring occasionally.

Mix the mayo and remaining 2 Tbs. salsa in a large bowl. Add the salad greens and tomatoes; toss to coat. Spoon into tortilla shells: top with meat mixture, cheese and cilantro.

Huevos Rancheros

Mmm... These were SO good. And the best part about them is that they could work for any meal. Breakfast? check. Lunch? You betcha. Dinner? Definitely.

Huevos Rancheros
4 eggs
4 corn tortillas
1/3 c shredded cheddar cheese

Toppings:
sour cream
salsa fresca
Goya's Black Bean Soup

Brown one side of tortilla in a oiled pan (think grilled cheese temperature). Flip. Add cheese, melt. Crack egg on top of the cheese. Season with salt & pepper. When the white of the egg is just barely starting to set up, flip it again. Cook until done. Top with Black Bean Soup, Salsa and Sour Cream.

My Salsa Fresca (aka Fresh Salsa):
2 medium tomatoes, diced
1/2 jalapeno, deseeded, diced
1/4 c finely diced red onion
1 T lime juice
1/4 c chopped cilantro
dash of salt, pepper