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.