Easy Chicken Salsa Wraps (Stove Top or Crock Pot) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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This is one of my family's favorites! It is healthy, flavorful and SUPER SIMPLE to make! I like to serve this with Mexicorn or Spanish rice. Enjoy! Ingredients:
4 boneless chicken breast halves |
nonstick cooking spray (pam) |
1 (16 ounce) jar of your favorite salsa (quality and flavor count here!) |
1 (15 ounce) can black beans, rinsed and drained |
1 1/2 cups shredded mexican blend cheese |
8 burrito-size flour tortillas (i prefer whole wheat) |
sour cream (optional) |
black olives (optional) |
Directions:
1. Crock Pot Directions:.
2. Spray sides of crock with non-stick pan spray.
3. Throw chicken breasts in crock pot and top with jar of salsa.
4. Cover and cook on low for 6 - 8 hours.
5. 30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.
6. Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken.
7. Cover again until heated through.
8. Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
9. Divide the chicken mixture between the tortillas, add cheese and roll up.
10. Add a dollop of sour cream and a few black olive slices for garnish if desired.
11. Stove Top Directions:.
12. Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.
13. Brown over medium heat in a large skillet coated with non-stick pan spray.
14. Pour jar of salsa over chicken and simmer until slightly thickened.
15. Add the black beans, rinsed and drained.
16. Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
17. Divide the chicken mixture between the tortillas, add cheese and roll up.
18. Add a dollop of sour cream and a few black olive slices for garnish if desired.
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