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 Wraps
Ingredients
- 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
- Toufayan wraps
- Optional:
- sour cream
- avocado, diced
- tomatoes, diced
- chopped cilantro
Instructions
- 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!
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!*
