Southwest Chicken & Black Bean Wraps

In Texas, Tex-Mex food is a staple...and a new Tex-Mex recipe is always an exciting thing! It gives me something else to serve corn cakes with too! I also learned how to shred chicken (coming from someone who used to not be able to cook meat, this is a big deal!)

1 cup cooked rice

1 cup shredded chicken (about 2 small chicken breasts)

1 can black beans, rinsed and drained

1 chopped green onion

1/2 chopped red pepper

1/4 cup chopped fresh cilantro

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded Kraft Mexican blend cheese

1 tsp fajita Seasoning

1 tsp crushed red pepper

1 tsp salt

6 burrito sized flour tortillas

Place chicken, salt, crushed red pepper and fajita seasoning in a pot. Add just enough water to cover the chicken.

Bring to a boil and cover. Reduce heat to low, making sure that it still maintains a boil and cook until done, about 25 minutes.

Remove chicken from pot, let cool and shred.

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for 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. Spray the front and backs of tortillas 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 3 minutes per side.

8 Weight Watchers Points

6 servings - 410 calories - 10g fat - 7g fiber