Slow Cooker Salsa Chicken and Black Bean Wrap - Lunch

6 hrs 13 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Grease the inside of a slow cooker with nonstick cooking spray. Place chicken in slow cooker.
2. Add salsa, chiles and taco seasoning into slow cooker.
3. Stir to make sure everything is mixed well.
4. Cook on high for 6 hours.
5. Drain off any excessive liquid that may have collected around the bottom of the slow cooker. Add black beans, stirring to combine.
6. Spoon filling into tortilla and sprinkle with dairy free cheese and sour cream, if desired.
7. Fold tortilla, tucking ends in as you roll.

6 hrs 18 mins

Freeze For Later Cooking Directions

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?

1. Grease the inside of a slow cooker with nonstick cooking spray. Place chicken inside and cover.
2. Add salsa, chiles and taco seasoning into slow cooker.
3. Stir to make sure everything is mixed well.
4. Cook on high for 6 hours.
5. Drain off any excessive liquid that may have collected around the bottom of the slow cooker. Add black beans, stirring to combine.
6. Spoon filling into tortilla.
7. Fold tortilla, tucking ends in as you roll.
8. Wrap each tortilla in plastic wrap.
9. Place all tortillas in gallon size freezer bags, label & seal.

2 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. Remove plastic wrap and cover with a damp paper towel.
3. Reheat in microwave for 30-45 seconds, or until heated through.
4. Sprinkle with dairy free cheese and sour cream, if desired.