Slow Cooker Salsa Chicken and Black Bean Wrap - Lunch
6
Servings
8
Ingredients
0
Comments
The filling for this wrap is prepared in the slow cooker and then piled high into a tortilla creating a delicious lunch or dinner.
6
Servings
8
Ingredients
0
Comments
Ingredients
- 6 individual Tortillas, Gluten Free
- 4 ¼ cups dice Chicken, Boneless Breasts
- 3 cups Salsa
- 4 ounces drain Mild Green Chiles, Diced, Canned
- 7 teaspoons Taco Seasoning
- 2 cups drain and rinse Black Beans, Canned
- 6 tablespoons Cheddar Cheese, Shredded, Dairy Free
- 6 tablespoons Sour Cream, Dairy Free
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Grease the inside of a slow cooker with nonstick cooking spray. Place chicken inside and cover.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Grease the inside of a slow cooker with nonstick cooking spray. Place chicken in slow cooker.
- Add salsa, chiles and taco seasoning into slow cooker.
- Stir to make sure everything is mixed well.
- Cook on high for 6 hours.
- Drain off any excessive liquid that may have collected around the bottom of the slow cooker. Add black beans, stirring to combine.
- Spoon filling into tortilla and sprinkle with dairy free cheese and sour cream, if desired.
- Fold tortilla, tucking ends in as you roll.