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.

Tomato Basil Soup

Tomato Basil Soup 
make about 2 quarts

28 oz. fresh tomatoes finely diced or 2 (14 oz.) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp. dried oregano or 1 Tb. fresh oregano
1 T. dried basil or 1/4 cup fresh basil
4 cups chicken broth (I used organic)
1/2 bay leaf
1/2 cup whole grain flour
1/2 cup parmesan cheese, grated
2-3 Tb. butter
2 cups half and half, warmed (I used almond milk)
1 tsp. sea salt
1/4 tsp. black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on low for 5-7 hours (or 3-4 on high) until flavors are blended and vegetables are soft.
3. About 30 minutes before serving, prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups adn stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk of choice, salt and epper. Add additional basil and oregano if needed.
4. Cover and cook on low for another 30 minutes or until ready to serve.