Crispy Southwest Chicken Wraps

Source: Mel's Kitchen Cafe

Ingredients:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts) (I didn't have a green onion, so I just used a little bit of regular yellow onion - not too much, and finely diced)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream (optional)
6 burrito-sized flour tortillas

Directions:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.  (Mel says that sour cream step is optional, but I wouldn't leave it out!) Roll stuffed tortillas (more like fold it in thirds - see this post for details on how I did it), 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 2-3 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.

Notes:
I knew this would be a good one, and it didn't disappoint.  :)  I especially loved the zing the lime juice gave to everything.  Really yummy and really filling and really quick to pull together.  Win, win, win.