Thursday, December 8, 2011

Foodie Friday #18 -"Mexi Wraps"

Remember the Crock Pot BBQ Chicken I made awhile back?  Well, we had leftovers so I made up this delicious filling for wraps.  Seriously, Paul and I just made it up on the spot and it turned out so good, we have had it twice already.  And we have pretty much agreed to make extras every time we have that BBQ chicken just so we can have these a day or two later! 

You just shred up the chicken (and if you don't want to use BBQ chicken, any kind of cooked chicken would probably be fine too).  Throw that in a wok or frying pan.  Add 1 can of diced tomatoes (we drained ours, but if you want it juicier, by all means leave the juice).  Toss in a can of corn (drained) and a can of black beans (or cooked dried black beans).  Let that simmer until the tomatoes are releasing their juices.  Add some fajita seasoning (I used 1/3 to 1/2 a package, but I like my foods milder than Paul, so he would have liked more).  Meanwhile, on the stove, we were cooking some instant rice.  Although, you could probably leave the juice with the tomatoes and cook the instant rice right in your chicken mixture... I'm just not brave enough to try that.  You could also just use leftover rice (which we did once).  Add the cooked rice to the frying pan mixture and let it simmer a bit more to incorporate the flavors.  

Then put some of the steamy deliciousness into a warmed tortilla, add some grated cheddar, salsa, sour cream, or whatever you want.  Roll it up and ENJOY!!

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