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!"
photo by TemaB
- Ready In:
- 6hrs 10mins
- Ingredients:
- 8
- 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
-
Crock Pot Directions:
- Spray sides of crock with non-stick pan spray.
- Throw chicken breasts in crock pot and top with jar of salsa.
- Cover and cook on low for 6 - 8 hours.
- 30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.
- Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken.
- Cover again until heated through.
- Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
- Divide the chicken mixture between the tortillas, add cheese and roll up.
- Add a dollop of sour cream and a few black olive slices for garnish if desired.
-
Stove Top Directions:
- Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.
- Brown over medium heat in a large skillet coated with non-stick pan spray.
- Pour jar of salsa over chicken and simmer until slightly thickened.
- Add the black beans, rinsed and drained.
- Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
- Divide the chicken mixture between the tortillas, add cheese and roll up.
- Add a dollop of sour cream and a few black olive slices for garnish if desired.
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Reviews
-
Fabulous! I don't know why I didn't think of this before. It is so quick and easy - not to mention good for you. I used some leftover chicken and scaled the recipe down for 2 people. I made it with black bean & corn salsa and added some shredded lettuce. It was PERFECT!
RECIPE SUBMITTED BY
My name is Tema Smith-Bosken. By profession, I am an Author, Food Reporter and Critic for a well respected online news magazine (under a pen name, for obvious reasons!). I am using this forum as a way to collect feedback on specific recipes prior to publication, as it is my FAVORITE onlie recipe site!
In real life, my family (Husband Bob, and son's Noah - 6 and Josh - 2 1/2) and I live in Baltimore Maryland. Crab rules! and GO ORIOLES/RAVENS!
I am the oldest of six children and I have been cooking for as long as I can remember. Among my most prized passesiona is my extensive cookbook collection.
Professionally, my goal, as it is for many of us, is to help bring dinner back into the home. My secondary goal is to improve the quality of the food, and the food service recieved by the general public. Our eating experience is not what it used to be .... and my question is WHY NOT!!!!
