Crispy Chicken Enchilada Wraps

 From Mel's Kitchen Cafe

Ingredients:

Ingredients

Filling:

• 2 to 3 cups cooked, chopped chicken
• 1 ½ to 2 cups cooked white or brown rice
• 1 (15-ounce) can pinto or black beans, rinsed and drained
• 1 (10-ounce) can green or red enchilada sauce (see note)
• 1 (4-ounce) can green chiles, drained
• ½ cup chopped cilantro
• 1 tablespoon fresh lime juice, more or less
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon chile powder
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• Pinch of black pepper

Wraps:

• 8 to 10 (8-inch) tortillas
• 2 to 3 cups shredded Mexican-style cheese (or a combo of Monterey Jack and cheddar)
• Cooking spray