Southwestern Chicken Burrito Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 can whole corn, drained
1 green onion, finely sliced (white and green parts)
1 red or green pepper (I have half a green and half a red)
1 tsp lime juice
1/2 TBS chili powder
1 tsp ground cumin
1/4 tsp
1/4 tsp salt
2 cups shredded cheddar cheese
Sour cream (optional)
6 burrito-sized flour tortillas

Preheat oven to 350.
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas (I forgot this part, so I just topped the tortillas with cheese-see picture), leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll the stuffed tortillas and place in a lightly greased baking dish; with cooking spray, lightly mist the tortillas.  Bake for 10 minutes or until the tortillas are lightly brown along the open edges. Serve with a dollop of sour cream.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31