One of my favourite easy dinner recipes. They’re creamy and flavoursome while still being reasonably cheap and quick to make. And they’re perfect for lunch the next day too!
Ingredients
| 1 cup | Rice, Cooked |
| 1 cup | Roast chicken, Shredded (Main) |
| 1 can | Black eyed bean, drained and rinsed |
| 2 | Spring onions, Finely Sliced |
| ½ | Red capsicums, Diced |
| 1 handful | Fresh coriander, Chopped (optional) |
| 1 | Lemon juice |
| 1 clove | Garlic, Minced |
| 1 cup | Cheddar cheese, Grated |
| ½ tsp | Ground chilli |
| 1 tsp | Ground cumin |
| 4 tsp | Sour cream |
| 4 | Tortilla wraps |
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Directions
- Mix rice together with chili powder, cumin and garlic. Add remaining ingredients except for cheese, chicken and sour cream.
- Sprinkle cheese over tortillas, leaving a half inch border around edges, then arrange rice mixture down the center of each tortilla. Top with quarter cup of chicken per tortilla. Dollop one teaspoon of sour cream per tortilla, and spread it round for even coverage. Fold tortilla edges over so they overlap in the middle, leaving the ends open.
- Fry wraps one at a time in a large pan, with oil, over medium heat (not too hot or they will burn). They'll need about 2-3 minutes each side. Serve on their own or with a crispy fresh salad and extra sour cream.
