Southwest Chicken Wraps

Earlier this summer, we ate at a local deli and I had a delicious southwest chicken wrap. I knew I could probably recreate it at home much cheaper, and I was right. And the best part is, you can make up a big batch of these yummy wraps and freeze them for later!

Here's what you need:

1 can black beans, rinsed and drained
2 cups shredded chicken
1/2 cup salsa or taco sauce
1 TBSP lime juice
1 teas chili powder
1 teas cumin
1/2 teas garlic salt
2 cups shredded sharp cheddar cheese
8 burrito-sized tortillas (I use homemade)

In a bowl, mash up the black beans until about half of them are mashed. Add the remaining ingredients, except the tortillas.

Divide the filling among the 8 tortillas.

Roll up like a burrito - sides in first, then roll from the bottom and fold over as you go.

To serve, heat up a panini press or an indoor grill, like a George Foreman. You can also do this in the oven, but they won't be as crispy. Try it at 400 degrees for about 10 minutes.

Brush the wraps with a little butter or olive oil. Grill until the tortillas are golden brown and the edges are crispy-looking.

Slice diagonally and serve warm. You can serve with sour cream or salsa if desired.

Look at all that melty cheese oozing out! Yum!

For a sweeter Southwestern flavor, substitute 1 cup of the shredded chicken for 1 cup sweet corn. You could also use 1 cup of brown rice in place of some of the chicken to reduce the amount of meat.

To freeze, place wraps on a Ziploc bag and squeeze as much air out as possible. Thaw in the fridge overnight or for at least a few hours before reheating.