Crispy Southwest Chicken Wraps

Have I mentioned my love of Pinterest¬†before? If not, now is the time for me to share my obsession: I could spend HOURS (and honestly my whole day) on Pinterest! In fact, when we hit slows periods at work, I often use that time for “pinning” ūüôā But shhh, don’t tell anyone! lol.

This recipe is one I found on Pinterest a couple years ago and have made many times over. My husband is crazy about these Crispy Southwest Chicken Wraps, and I am too! They’re like every type of Mexican “wrap” you can find combined into one. They’re awesome!


These wraps have so much going for them: spice, creaminess, bite, and just pure yummiliciousness¬†(Yes, I believe that’s a word, don’t hate)! If you’re a lover of Mexican food, you’d be crazy not to try them!

And just to give credit where its due, the original recipe was created by Mel of Mel’s Kitchen Cafe. And I applaud her for her creation. We made a couple adjustments to fit our tastes, so feel free to tweak this recipe however you choose. I just hope you try it out!


Crispy Southwest Chicken Wraps


  • 1 cup cooked rice, warm or at room temperature
  • 1 cup cooked, shredded chicken (you can also use shredded pork or beef)
  • 1 can black beans, rinsed and drained
  • 1/2 medium¬†yellow¬†onion, diced
  • 1/2 red or green pepper, diced
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic salt
  • 2 cups shredded cheese (we use a Mexican-blend)
  • Sour cream (optional)
  • 6 burrito-sized flour tortillas



  1. Mix rice together with chili powder, cumin and garlic salt.
  2. Add remaining ingredients, except for cheese and sour cream.
  3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: Mel said “I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center ‚Äď it makes the wraps delightfully creamy.” I do this as well, and its great!)
  4. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand.
  5. Spray seam-side of the wrap lightly with cooking spray.
  6. Heat a large non-stick skillet (or griddle) over medium heat.
  7. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crispy, about 2-3 minutes per side. (Cooking them seam-side down first helps seal the long edge so they don’t fall apart.)

**Original Recipe from Mel’s Kitchen Cafe**


Emma Grace {10 Weeks}

Emma_Smiling 2-22-15

Today I’m sharing a little update on Miss Emma Grace!

Our beautiful girl turned 10 weeks old on Tuesday, Feb 24th. It is so hard to believe she is already past 2 months! She just grows so much each week.

Emma_Diaper 2-22-15

Right now Emma weighs 11 lbs., 5 oz. The doctor said she is looking great and healthy. But before I give too much current info, let me tell you about the first few weeks of Emma’s life.


The first 7-8 weeks Emma¬†had colic (BAD), and it hit its peak at about 6 weeks. Things were so hard! We had many sleepless nights, lots of crying (from Emma¬†too ūüėČ ), and we just felt¬†helpless all the time. (For all you mommas whose babies have gone through colic, I totally understand your pain now!) The worst part about it is we knew¬†the poor baby was hurting, but there was nothing we could do to soothe her for a few hours each night. Even during most days she was gassy and fussy when she was awake. My husband and I honestly didn’t think we¬†would ever have a happy baby. But, when she hit about 8 weeks, there was hope!¬†She quit fussing so much during the day and was actually¬†content. And the night screaming had finally stopped. We are so glad to finally say that the colic is gone and she really is a normal, happy baby! LOL.


(^After her first Sunday church service^)



(^Before her first Wednesday church service^)

Emma started smiling around 6 1/2 weeks, and it was the sweetest thing I had ever seen! It made my heart melt. Since I worked full-time before she was born, I would be returning after about 7 weeks of maternity leave. I was so worried she would smile the first time when I was’t home. Luckily I got to¬†see it while I was home and now she smiles all the time ūüôā I can’t wait until she starts laughing!




Emma’s¬†sleeping patterns are a bit complicated right now.¬†While she had colic, the only way she would sleep was on my chest. And since we all needed sleep to stay sane, I had to do what I had to do. Unfortunately, since the colic just recently went away, she is still sleeping this way, so my husband and I are starting this week to try and get her to sleep in her cradle. I’ve purchased a baby monitor that detects sound and movement so I can have peace of mind at night. I am going to have some separation anxiety from her not sleeping with me though. That was always our special time, and with me being back at work, I don’t get to see her as often,¬†so I cherish¬†bedtime even more now. But, I don’t want this habit to continue because she needs to¬†learn how to sleep in her own bed. Wish us luck! I know it will be a process.


Emma’s eating patterns right now are normal according to her doctor. She eats about 4 oz. of formula and cereal mixture every 3 1/2 to 4 hours. She’s a hungry little munchkin! She wakes up during the night to¬†eat too, but hopefully she will start sleeping through the night very soon.



(^One of her favorite faces to make! LOL^)

One thing that has changed in the past couple weeks is her distaste for diaper changes. When we used to change her, she would throw a huge fit! She hated her tush to be exposed. But now, she’s fine as long¬†as she is not hungry and you talk to her. However, bath time… I can not say the same for! She has always hated taking baths, and that has not changed. She screams the whole time during the¬†bath and while I’m lotioning her up after. I don’t know if it scares¬†her or what, but its not a fun time. Hopefully she will learn to enjoy it, especially when she can play with toys in the tub.


Emma has a really strong neck! She’s held her up really well since she was 3 weeks old, and it just gets better each week. She can sit in a Bumbo seat already and loves watching cartoons. She coos at the TV screen when they’re on. Some of her favorites (we think) are Micky Mouse and Winnie The Pooh. But honestly, she loves to watch anything colorful on the TV. We’ll know her true favorites when shes a little older ūüėČ


I think that about sums up our little Emma Grace right now. She’s a bundle of joy and love and we can’t get enough of her!

Simple Meatloaf

Good morning readers!

So, I’ve been out of the blogging game for almost two months now… But I’m sure you can cut me some slack; I did have¬†a baby after all ūüôā And speaking of our beautiful baby girl, she is doing very well! Growing like a weed. It’s crazy to look at her pics from the day she was born and compare them to now. She has filled out and just changed so much already! If you follow me on Instagram, I’m sure you’ve seen all my obsessive pics of her! But if you don’t follow me, that’s alright. I’ll give you a little baby update with pics soon. Today’s post, though, is about a simple and delicious meatloaf recipe I created.

A few¬†weeks ago, hubby and I were discussing dinner and I was just really craving something hearty and comforting. Meatloaf quickly came to mind. It had been a long time since I’d had it, so the craving had to be satisfied! When I was a kid, my dad always made a delicious meatloaf. His version was the reason I fell in love with it. I myself have only made meatloaf once before. It was ok, but nothing like my dads. So, I decided to test my meatloaf skills to see if I could make a better one this time, and the results were AMAZING! Moist, flavorful, and just pure meaty deliciousness.

This recipe makes enough meatloaf for a crowd! Or for leftovers for a couple days ūüôā I did not take any pictures, but when I make it again I’ll be sure and do that and add them to my post. Hope you guys enjoy!

Simple Meatloaf


  • 2 lbs. ground beef
  • 1 cup milk
  • 2 cups seasoned bread crumbs
  • 2 eggs, beaten
  • 1/2 medium yellow onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. garlic powder
  • 2 tbsp. seasoned salt
  • 2 tbsp. black pepper


  • 1 cup ketchup
  • 1/3 cup brown sugar
  • 1 tbsp Worcestershire sauce


  1. Preheat oven to 350 degrees.
  2. Mix all your meatloaf ingredients together in a large bowl.
  3. Form loaf out of mixture on a foil-lined baking sheet, or place mixture into a large loaf pan.
  4. Mix topping ingredients together and spread evenly over the top of the loaf.
  5. Cook at 350 degrees for about 1 hour, or until meatloaf reaches 160 degrees F internally.

**Recipe updated 1/18/18**