Ingredients
Scale
- 1 cup cooked brown rice
- 1 cup cooked chicken (shredded)
- 1 can black beans (drained and rinsed)
- juice of 1 lime
- The ½ cup of salsa
- ½ tablespoon chili powder
- ½ teaspoon garlic salt
- 2 cups shredded Monterey Jack cheese
- Sour cream
- 4 large flour tortillas
Instructions
- In a saucepan mix cooked brown rice together with chili powder and garlic salt. Add cooked shredded chicken, salsa and black beans. Cook until heated through. Sprinkle cheese over the tortillas, leaving ½ inch border around the edges. Add dollops of sour cream over the cheese. Arrange some of the chicken and rice mixture down the center of each tortilla. Bring the sides of the tortilla toward the center of the filling. Fold the bottom of the tortillas up over the filling and continue to roll until the burrito closes. Spray the seam side of each burrito lightly with cooking spray.
- Heat a large skillet or griddle over medium-high heat. Place wraps into the skillet seam-side down and cooks until golden brown and crisp on the bottom, turn over and cook until golden brown on the other side (about 2-3 minutes per side).