chicken, crockpot, easy, meixcan, wrap

Southwest Chicken Wraps

It is getting hot fast here in Arizona! The thought of turning on my oven for a hour to cook dinner is haunting me. So I have decided to use the grill and crockpot as much as possible this summer. These chicken wraps were just that! I threw the ingredients in a crockpot and grabbed a Toufayan wholesome wheat wrap and had a easy and yummy dinner for my family!

Southwest Chicken Wrap
1 small bag frozen corn
2 large frozen chicken breasts, boneless and skinless
1 can black beans, rinsed and drained
1 (16 oz) jar medium salsa
shredded cheese
Optional:
sour cream
avocado, diced
tomatoes, diced
chopped cilantro 
Grab a crockpot. Pour bag of frozen corn on bottom, then chicken, then black beans, then top with salsa. Cook on low for 4 hours. Shred chicken. Grab tortilla sprinkle some cheese on it. Melt cheese in oven or microwave. Take a heaping scoop of the southwest chicken mix and then cover with more cheese, sour cream, avocado, tomatoes, cilantro, more salsa or whatever sounds good to you. Roll up and serve! 
*This dish is also great just served with tortilla chips or make deluxe nachos with them!*

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