Tuesday, September 21, 2010

Smoky Black Bean Chicken Wraps

Guess who was too lazy to cook dinner again??? Ding ding ding - you guessed it, ME! All the fall shows are starting up again, football is on, my SF Giants are in the pennant race, and it's all taking over my life. I have priorities, people.

And that's where my previous round of power cooking becomes super handy. On this occasion, I decided to make (or more like heat up) the Smoky Black Bean Chicken Wraps because I had tortillas and fun toppings (cheese, sour cream, avocados, and tomatoes) on hand. To recap, here's the recipe from my previous post:

Smoky Black Bean Chicken Wraps
To prepare and freeze
1 portion Make-Ahead Chicken
1 can (15 oz) black beans, drained and rinsed
3 tbsp Smoky Barbecue Rub, divided
2 cups cooked rice

To finish and serve
½ cup water
4 oz shredded cheddar cheese
6 11-in. flour tortillas
Shredded lettuce, diced tomatoes and barbecue sauce or Louisiana hot sauce (optional)
1. Prepare and freeze

In Bag 1, combine chicken, beans and 2 tbsp of the rub.
In Bag 2, combine rice and remaining 1 tbsp rub.
Seal Bag 2 and place into Bag 1; seal. Freeze for up to three months.
2. Finish and serve!
To cook and serve immediately:
Omit water. Place contents of Bags 1 and 2 into (12-in.) Skillet. Cook over medium-high heat 3-5 minutes or until chicken is heated through.
To assemble wraps, divide cheese evenly among tortillas; top with chicken mixture and optional ingredients, if desired.
Roll up tortillas tightly. Cut wraps in half on a bias and serve.

To cook and serve from freezer:
Add contents of Bag 1 and water to (12-in.) Skillet; cover. Cook over medium-high heat 6-8 minutes or until hot, breaking chicken apart as necessary using Bamboo Spatula.
Add contents of Bag 2 to Skillet; cook 4-6 minutes or until mixture is heated through.
Assemble wraps as directed above.

Yield: 6 servings

Alrighty then. Now that's out of the way, let's begin!

First, you take the bag with the chicken and beans and heat that up in a large skillet over medium. I know - WTF is corn doing in there? Well I had leftover corn on the cob, so I just cut off the kernels and threw them in there. Why not.

Then dump in the bag with the rice. It will be all clumpy because it's frozen, so just break it up a bit with a wooden spoon. It will all work out in the end.

After it's heated through, it will look like the above. Now is the time to heat up your tortillas in the microwave and assemble your toppings.

You don't need the whole kit and kaboodle (yeah, I just said that...I'm a granny apparently), just use what you have on hand. I decided to be healthy for like 5 minutes and use whole wheat tortillas. They tasted like caca. But you know, I was healthy! For 5 minutes!

Now, go crazy! The random toppings are the best part about burritos and wraps anyway. This recipe made six decent sized wraps. It was tasty but possibly a little bland if you ate the wraps plain. Just warning you/ But hey, better than running to Taco Bell and probably took all of 10 minutes tops!

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