Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps
Adapted from Mel's Kitchen Cafe

Makes about 6 wraps

Ingredients:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained (or 2 cups cooked)
1 green onion, finely sliced (white and green parts)
1/2 red or green bell pepper, diced (or more)
1/4 cup fresh cilantro, chopped
juice of 1 lime
1 1/2 tsp. chili powder
1/2 tsp. garlic salt
shredded cheese, to taste
6 burrito-sized whole grain/whole wheat flour tortillas

Directions:
Mix rice together with chili powder, and garlic salt. Add remaining ingredients except cheese. Sprinkle cheese over tortillas, leaving 1/2 inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 203 minutes per side. Cooking them seam-side down first helps seal the long edge so they don't fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.