Crispy Southwest Chicken Wraps

1 cup cooked rice

1 cup cooked chicken, shredded

1 can black beans, rinsed and drained

1 green onion, finely chopped

1/2 red or green bell pepper

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 Tbsp chili powder

1 tsp ground cumin

1/2 tsp garlic salt

2 cups shredded cheese

sour cream

6 flour tortillas

Mix rice 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 the edges, then arrange rice mixture down the center of each tortilla. roll stuffed tortillas, leaving edges open. Spray the tortillas with cooking spray. heat a large non-stick skillet (or griddle) over medium heat for about 1 min. Arrange 2 wraps, seam side down, in pan and cook until golden brown and crispy, about 2-3 min. on each side. Serve with sour cream.

Just a side note: I would add a little salt to the mixture to give a little more flavor. We had left over tomatillo dressing that we dipped the wraps in and was so good but they would also be yummy with ranch.