Black Bean-Chicken Wraps
List of Ingredients
2 boneless skinless chicken breasts
1 cup flour
2 eggs, beaten
1 sleeve saltine crackers, crushed fine
Oil for frying
2 cups cooked white rice
1-15 ounce can black beans
1/4 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon Lousiana hot sauce
3 cups shredded lettuce
2 cups diced tomatoes
1/2 cup sliced green onion
Ranch dressing
8 large soft shell tortillas (I used tomato flavored)
8 ounces shredded Monterey-Jack (or your choice) cheese Recipe
Heat oil in electric skillet or deep fryer to 350 degrees. Slice the chicken breasts into finger-size strips. Dip in flour, then in the beaten eggs, and last, dip in cracker crumbs making sure to coat all sides. Gently fry in preheated oil about 45-60 seconds per side, till the coating is golden brown. As the chicken is cooked put in 250 degree oven to keep warm till time to assemble.
Drain the black beans of most of the juice, leaving about 2 tablespoons of juice for flavor. Mix on high with electric mixer till beans are broken up but not paste-like. Stir in onion powder, chili powder, hot sauce and salt. Mix in hot rice till coated with bean mixture.
Mix the lettuce, tomatoes, and green onions in a seperate bowl. Add about 1/4 cup salad dressing to the vegetables (a little more may be necassary, depending on your tastes.)
To assemble the wrap: Spread about 1/4 cup of the rice mixture on the tortilla. Then lay 3 or 4 chicken fingers on top of the rice mixture. Top with lettuce mixture and about 1/4 cup shredded cheese. Roll up leaving one end open. Yields 8 very generous portions.
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