Servings: 6

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 can black beans, rinsed and drained
  • 1/2 tablespoon chili powder
  • 1 cup cooked rice, warm or at room temperature
  • 6 burrito-sized flour tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon garlic salt
  • 1 green onion, finely sliced (white and green parts)
  • 1 teaspoon ground cumin
  • juice of 1 lime
  • 1/2 red or green pepper, diced
  • 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
  • 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)


  1. Mix rice together with chili powder, cumin and garlic salt
  2. Add remaining ingredients except for cheese and sour cream
  3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla
  4. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand
  5. Spray seam-side of the wrap lightly with cooking spray.Heat a large non-stick skillet (or griddle) over medium heat for 1 minute
  6. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side
  7. Cooking them seam-side down first helps seal the long edge so they don’t fall apart
  8. Transfer to a plate and repeat with remaining wraps
  9. Serve warm.

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