3 chicken breasts
1 cup of rice
1 can of kidney beans
1 red pepper
200 grams of cheddar cheese
1 large red onion
2 cloves of garlic
sweet chili sauce (this is a dipping sauce sold at most grocery stores)
Pre-heat oven to 375.
In a large skillet, cook chicken breasts completely. Once cooked, slice chicken into bite size pieces.
Meanwhile, cook rice and then put chicken back into skillet.
Add one cup of sour cream, three tablespoons of sweet chili, two cloves of garlic and stir over medium low.
Meanwhile, mash can of kidney beans (chick peas also work) into a paste and add to chicken)
When mixture comes to a light boil, take off heat and let cool for about five minutes. Get wraps ready and grate the cheese. Also slice onions and red pepper. Put onions, rice, red pepper and cheese into wrap. Add chicken mixture. Fold wraps and place in oven until wraps are crispy.