Easy Chicken Salsa Wraps (Stove Top or Crock Pot)

This is one of my family's favorites! It is healthy, flavorful and SUPER SIMPLE to make! I like to serve this with Mexicorn or Spanish rice. Enjoy!

• Ready In: 6 hrs 10 mins
• Serves: 4-6

Ingredients

• 4  boneless chicken breast halves
•  nonstick cooking spray (PAM)
• 1 (16 ounce) jar  of your favorite salsa (quality and flavor count here!)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 1⁄2 cups  shredded  Mexican blend cheese
• 8  burrito-size flour tortillas (I prefer whole wheat)
•  sour cream (optional)
•  black olives (optional)

Directions

1. Crock Pot Directions:
2. Spray sides of crock with non-stick pan spray.
3. Throw chicken breasts in crock pot and top with jar of salsa.
4. Cover and cook on low for 6 - 8 hours.
5. 30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.
6. Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken.
7. Cover again until heated through.
8. Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
9. Divide the chicken mixture between the tortillas, add cheese and roll up.
10. Add a dollop of sour cream and a few black olive slices for garnish if desired.
11. Stove Top Directions:
12. Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.
13. Brown over medium heat in a large skillet coated with non-stick pan spray.
14. Pour jar of salsa over chicken and simmer until slightly thickened.
15. Add the black beans, rinsed and drained.
16. Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
17. Divide the chicken mixture between the tortillas, add cheese and roll up.
18. Add a dollop of sour cream and a few black olive slices for garnish if desired.