Wednesday, December 28, 2011

Tex-Mex Chicken Wraps

As I've said before, I love tacos and Mexican inspired food. This dish was so incredibly easy-it was nice having it ready when I got home from work! They weren't anything special, but definitely good! I used chicken instead of turkey as the recipe calls for, but you could do either. And just make sure to serve with sour cream, salsa and/or guacamole!

Tex-Mex Chicken Wraps-Adapted from Betty Crocker
Total Time: 8 Hours
Serves 8
  • 2 pounds chicken breast
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1/3 cup water
  • 2 envelopes taco seasoning mix
  • 16 flour tortillas
  • 2 cups chopped lettuce
  • 2 cups shredded Cheddar cheese
  • Sour cream, salsa, and/or guacamole for serving
Place chicken in 3 1/2-4 quart slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water.

Cover and cook on low heat setting 6-7 hours or until juice of chicken is no longer pink.

Remove chicken from the slow cooker & shred. Measure liquid from the slow cooker; add enough water to liquid to measure 2 cups. Mix seasoning mixes and liquid mixture in slow cooker. Stir in shredded chicken.

Cover and cook on low heat setting 1 hour.

Spoon about 1/4 cup chicken onto center of each tortilla; top with lettuce, cheese, sour cream, salsa and/or guacamole. Roll up tortillas.

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