These Southwestern Chicken wraps are perfect for any weeknight meal. They are quick and delicious!  Add any of your favorite toppings to create your own perfect wrap.  I was first introduced to these wonderful wraps at a family reunion and I knew that I needed to get the recipe and make them as soon as possible.   I did just that and my family loves them and so will you!

Ingredients:

Filling:

• 6 tbsp. Olive Oil (I usually use a little less)
• 1 onion, finely chopped (I use just dried chopped onion)
• 1 pepper (green or red) diced
• Garlic cloves, minced, to taste (I usually put in two or three spoonfuls of my garlic from my fridge)
• 1 1/2 tbsp. cumin
• 1/2 tsp chili powder
• Salt and Pepper to taste
• 2 cups diced chicken
• 1 can corn
• 1 can green chilies, diced
• 1 can black beans
• 1 can pinto beans
• 1 1/2 C brown instant rice
• Cilantro to taste

Serve with:  

• Tortilla’s
• Sour cream
• Guacamole
• Salsa
• Cheese

Directions:

In a large non-stick skillet sauté onion, pepper and garlic until tender and flavors are released.  Add spices.  Cook an additional 2 minutes.  Add diced chicken and cook until no longer pink.  Meanwhile, cook instant rice.  Once chicken is cooked, add both cans of beans, chilies, corn and rice.  Stir until well blended and heat thoroughly.  Add cilantro just before serving.    Serve over warm tortillas with cheese, sour cream, guacamole and whatever else you like.

Recipe from my cousin Sharene Gulbrandsen (Thank you!)