Ingredients:
- 1/2 rotisserie chicken, shredded
- 1 can black beans, rinsed and drained
- 2 cups cooked brown rice
- 1 red bell pepper, chopped
- 1 green onion, chopped
- 2 tsp cumin
- 1 tsp paprika
- 1 tbsp garlic powder
- 2 tsp garlic salt
- 2 tsp onion powder
- 1 tbsp dried cilantro
- 2 tsp cayenne pepper
- 1 tsp dried oregano
- 10 whole wheat tortillas
- 2 cups shredded Monterey Jack cheese
- plain Greek yogurt
Directions:
- In large bowl, mix cooked rice with cumin, paprika, garlic powder, garlic salt, onion powder, cilantro, cayenne pepper, and oregano. Add drained black beans, chicken, red bell pepper, and green onion.
- To assemble: line the tortilla with a small amount of cheese, place a dollop of Greek yogurt in the center, add 2 large spoon-fulls of the chicken/bean/rice mixture on top of the Greek yogurt. Fold in two ends and roll. TIP: put a small amount of cheese in the overlapping tortilla to seal it shut.
- Heat a griddle over medium heat. Spray with non-stick spray. Place the wraps, with the seam side down, on the warm griddle. Cook for 3 minutes on each side, or until the wraps have a light toasted look.
- Enjoy with salsa, more Greek Yogurt, or hot sauce.
Enjoy!
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