Crock-Pot Southwestern Fiesta Chicken Wraps

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With just a few simple ingredients from your pantry and some fresh chicken you can have this tasty dinner recipe for Crock-Pot Southwestern Fiesta Chicken Wraps made in a jiffy for dinner! This recipe can also be turned into a freezer meal for those days when life if just a little crazy!

Crock-Pot Southwestern Fiesta Chicken Wraps

This is an easy recipe to make and tasty too! I have made it and served it over just plain white rice but this time I decided to take it up a notch and make a super yummy wrap with it.

The ingredients are all really simple, and I bet you will have almost all of them already in your pantry!

With just a little prep you can just toss the chicken and everything else in the slow cooker. And once the chicken is cooked, you just use a fork to shred the chicken meat and then add everything to a flour tortilla. Top your wrap with some lettuce, cheese and even some sour cream if you like and you have a wonderful sandwich or burrito!

What I love most about this recipe is that it is easily turned into a freezer meal! Add all the ingredients in the recipe to a gallon sized freezer bag, lay it flat and push out all the extra air. Then, on the outside of the bag, write the recipe name with a Sharpie marker and the cooking instructions “Thaw before cooking and cook on LOW for 4 to 6 hours”.

It really is that easy!

And we are all about easy here at CrockPotLadies!

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Crock-Pot Southwestern Fiesta Chicken Wraps Recipe

• Course Entree, Freezer Meals
• Cuisine American, Mexican
• Crock-Pot Size 6 Quart Crock-Pot

Print Recipe Crock-Pot Southwestern Fiesta Chicken Wraps Recipe Course Entree, Freezer Meals Cuisine American, Mexican Crock-Pot Size 6 Quart Crock-Pot

Rating	Votes: 9 Rating: 3.11 You: Rate this recipe!
Servings	4 - 6People
Prep Time	10Minutes
Cook Time	4 - 6Hours on LOW

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 envelope taco seasoning mix
• 1 medium onion diced
• 2 medium green bell pepper cleaned and diced
• 14 ounces canned corn drained
• 14 ounces canned black beans rinsed and drained
• 10 ounces canned diced tomatoes with green chiles such as RoTel brand
• 4 cloves garlic minced

Servings: People

Ingredients 1 pound boneless skinless chicken breasts 1 envelope taco seasoning mix 1 medium onion diced 2 medium green bell pepper cleaned and diced 14 ounces canned corn drained 14 ounces canned black beans rinsed and drained 10 ounces canned diced tomatoes with green chiles such as RoTel brand 4 cloves garlic minced Servings: People

Rating Votes: 9 Rating: 3.11 You: Rate this recipe! Servings 4 - 6People Prep Time 10Minutes Cook Time 4 - 6Hours on LOW

Instructions

1. Cut the chicken into large chunks and place in the bottom of a 6 quart slow cooker.
2. Add the remaining ingredients to the crock-pot.
3. Cover and cook on LOW for 4 to 6 hours or until the chicken is cooked.
4. Using a fork shred the chicken meat and give everything in the slow cooker a quick stir.
5. Serve in tortillas as a wrap or over rice with your favorite toppings and enjoy!

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