Crispy Southwest Chicken Wraps

1 rotisserie chicken, shredded to bite sizes

1 can black beans

1 bunch of fresh cilantro chopped

1/2 t. garlic powder

1 lime (about 1 T.) , Juice

1/2 T chili powder

1 t. ground cumin

2 c. cheese, shredded

1 c. sour cream

1 1/2 c. rice cooked

burrito sized tortillas

Cook Rice and set aside. Shred chicken, add to rice along with black beans, cilantro, garlic powder, lime juice, chili powder and cumin. Stir well together. Next add cheese and sour cream to the rice and chicken mixture. Stir well again. 

Spoon mixture into tortillas and fold. Heat a griddle to medium heat. Spray with some olive oil spray, and place burritos on griddle. once lightly golden brown, turn to other side and cook to desired golden brown.

Serve with Salsa, sour cream and /or favorite hot sauces. 

Basil Chicken in Coconut Curry Sauce

 1 1/2 lbs boneless, skinless chicken breasts or thighs

2 t. curry powder

1 t. salt

1/2 t. pepper

1/4 t. chili powder

1 T. olive oil

1/2 c, red onion, finely diced

1 T. dried basil

5 cloves of garlic minced

1 t. grated fresh ginger

1 14 oz. can of cocnut milk

1 T. cornstarch

Hot cooked rice for serving.

Cut chicken into 1" pieces and place in bowl. stir together curry, 1/2 t. salt, pepper and chili powder. sprinkle over chicken, tossing to coat evenly. Cover and chill for 1-2 hours.

In a large skillet, heat the oil over med. heat. add the onion, basil garlic, ginger and cook stirring often for 3-4 min. until onion is translucent and tender.

Add the chicken and remaining 1/2 t. salt and cook over med. heat for 5-6 min. until the chicken is cooked though.

Whisk together the coconut milk and cornstarch until well combined. Add the mixture to the skillet with the chicken and continue to whisk over med. heat, until the sauce simmers and thickens, 5-6 min. Serve hot , over cooked rice

Stir-Fried Pork Burritos

1 lb lean boneless pork loin

2 cloves garlic, minced

1 t. oregano crumbled

1 t. ground cumin

1 t. seasoned salt

2 T. orange juice

1/2 t. hot pepper sauce, or to taste

1 T. vegetable oil

1 medium onion peeled and sliced

1 sweet green bell pepper, seeded and sliced

4 flour tortillas

Slice pork across grain into 1/4" strips. Mix together garlic, oregano, cumin, salt, orange juice, Vinegar and hot pepper sauce. Marinate pork strips in mixture for 10 min. Heat oil in heavy skillet or on griddle until hot. Stir-fry pork strips, onion and bell peppers until pork is no longer pink, about 3-5 minutes. Serve with flour tortillas and accompany with sliced green onion, shredded lettuce and salsa if desired.

Prep time 20 min.