Crispy Southwest Chicken Wraps

1 Cup Cooked rice, warm or at room temp.
1 Cup cooked, shredded chicken
1 Can Black Beans, rinsed and drained
1 Green Onion, finely sliced
1/2 Red or Green Pepper, diced
1/4 Cup Fresh Cilantro, chopped
Juice of 1 lime
1/2 tbsp Chili Powder
1 tsp Ground Cumin
1/2 tsp Garlic Salt
2 Cups Shredded Cheese
Sour Cream
Burrito-sized flour tortillas

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, dot the tortilla with 2 tbsp sour cream, then arrange chicken and rice mixture down the center of each tortilla. 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.  

To make more or smaller wraps use smaller tortillas.