What’s so special about these Southwest wraps stuffed with chicken, black beans, rice and Monterey Jack cheese? Is it the hint of lime and authentic fresh cilantro? Perhaps, but the real reason I savor this meal is the time I spent heating it for dinner. It took me five minutes to grill these wraps on my panini grill. I made these freezer wraps several weeks ago and now we can enjoy them in a flash.
Here’s how I began this freezer wrap journey.
I mash my frozen, thawed, reheated (2 minutes in a microwave safe dish) black beans in a mixer (whew, sounds like a lot of work, doesn’t it?). But it’s not. Option 2: use a can of drained, rinsed black beans. Option 3: use freshly cooked black beans straight from your crock pot or stock pot (no heating required).
Mix in remaining fresh ingredients like freshly squeezed lime juice (you could use bottle if you’re in a pinch) and chopped cilantro. Have you ever purchased this fragrant herb? It awakens your senses. I mix everything on stir mode with my Kitchen Aid stand mixer. Three cheers for stand mixers; turn it on and walk away to multi-task.
Microwave the tortillas for a minute (especially if they’ve been frozen or refrigerated) or so to make them pliable. Usually fresh tortillas roll right up. Place about 1/2 cup filling in the center of tortilla.
Roll it like your newborn, yes, burrito style; sides in first and flip the bottom up and roll tightly away from you.
Yum, ready to freeze or Eat!
Adapted from crispy southwest chicken wraps at melskitchencafe.com (my go to for freezer inspiration)
Makes 6 wraps
- 1 cup cooked brown rice
- 1 cup cooked shredded convenience chicken, grilled or boiled
- 1 can black beans, rinsed and drained or 2 cups cooked, frozen black beans thawed 24 hours (heated for 2 minutes)
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic salt
- 2-3 cups shredded cheese (colby jack, cheddar, use what you have)
- 6 burrito-sized whole wheat tortillas
- Thaw It! Thaw 24 hours for easy re-heating.
- Reheat It! Slice on a diagonal. Microwave on 70% power approximately 2 minutes or until center is hot.
- Griddle It! Make a crispy chimichanga by toasting all sides in a medium-high skillet or griddle or panini press. (This is the way I serve it unless I pack it in hubby’s lunch)
- Top It! Sour cream, salsa, guacamole, shredded lettuce, cheese, black olives, pickled jalepeno slices
- Pack It! Take it directly from the freezer and thaw it by lunch
- Change It: Pour enchilada sauce over a pan of wraps and top with cheese. Bake at 400 thirty minutes for enchiladas