1 cup cooked rice, warm or at room temperature 1 cup cooked, shredded chicken 1 can black beans, rinsed and drianed 1 green onion (white & green parts), finely sliced (*optional) 1/2 red or green pepper, diced (*optional) 1/4 cup fresh cilantro, chopped juice of 1 lime 1/2 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic salt 2 cups shredded cheese (monterey jack, cheddar or mozzarella) Sour cream 6 burrito-sized flour tortillas *Alyson's additions: If I have salsa on hand I'll throw that in there too. I really love one I found on the back of a RoTel can, it's: 1 can (15 oz) Ranch Style Black Beans, drained, rinsed 1 can (10 oz) RoTel Original Diced Tomatoes & Green Chilies, drained 1/2 cup whole kernel corn, frozen or canned 1/4 cup finely chopped red onion (*optional) 1/4 cup finely chopped fresh cilantro 1 tablespoon lime juice 1/4 teaspoon ground cumin

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.

(Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

If I want to get really fancy I dip the wraps in this:
Mayo
BBQ Sauce
Chili Powder

Mix together until the proportions are to your liking!