Crock Pot Chicken Burritos

Ingredients

12
Servings
1 can kidney bean rinsed and drained (15 oz can)
1 can diced tomatoes with green chilies (14.5 oz can)
1 red onion small, chopped
1 clove garlic minced
1/2 tsp chili powder
1/4 tsp dried oregano crushed
1/2 tsp salt
1/4 tsp black pepper
3/4 cup chicken broth
1 lb boneless, skinless chicken thigh cut into bite size pieces
12 whole wheat tortilla (6 inches each)
3/4 cup reduced-fat mexican cheese shredded

Directions

320
minutes
1. Place kidney beans, diced tomatoes with green chilies, onion, garlic, chili powder, oregano, salt, and black pepper in a 3 quart crock pot and mix well to combine. Add chicken broth and chicken thighs. Cover and cook on Low for 5 hours, then drain off liquid (there should be about 6 cups of filling).
2. Spoon about 1/2 cup of filling down the center of a tortilla and sprinkle with 1 tablespoon cheese. Fold up the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll up the burrito to the top edge, forming a tight cylinder. Repeat with remaining ingredients.

MEAL MATH

Per Serving: Calories: N/A, Total Fat: g, Sat Fat: g, Sodium: mg, Carbs: g, Fiber: g, Sugar: g, Protein: g, Weight Watchers SmartPoints: 4
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