Monday, November 7, 2011
Southwestern Crock-Pot Chicken Wraps
So this is one of my favorite recipes that I have from my sister-in-law Beth! I make it all the time...but it had been awhile since I'd made it last. I checked her blog to double check I remembered it right and found that she'd updated it! So I made it the updated way and it was super yummy as always!
I love crock pot meals any day...but they are especially awesome on a Sunday! We tend to always have extra people floating around on the weekends and crock pot meals are always great for feeding a crowd. This recipe is no exception! It makes a nice big pot full of food to feed a large group. If you want to make a smaller portion it is pretty easy to halve...or Beth recommends freezing the extra chicken.
She also makes it often to take to people when they need a meal brought in. (Then you could use half for your family and half for another family) I am always in need of new ideas of meals to take to people so I thought it was a great idea! Those of you who live close to me...maybe this will end up on your doorstep someday...try to act surprised :) Anyway, she has some great suggestions on her blog of how to transport it neatly and you can see those by clicking on this link: Beth's Southwestern Crock-pot Wraps.
I'm going to re-copy the recipe here too though. I hope you don't mind Beth! Hope you all enjoy it as much as my family does!
Southwestern Crock-pot Chicken Wraps
Crock Pot Chicken:
2 lb. frozen chicken breasts or tenderloins (a whole bag)
2 cans Rotel (Do not drain) (any brand diced tomatoes with green chile will do)
1 chopped onion (I usually only use about 1/2)
1 package dry chicken gravy mix
Spices (Beth doesn't measure them and either do I. Just give a few shakes of your favorites: garlic powder, marjoram, parsley, etc. or an Italian seasoning blend will work great)
Other Wrap Ingredients:
6 cups cooked rice
2 cans corn (I used 4 cups frozen corn and it worked too!)
1 package flour tortillas
Combine all crock pot chicken ingredients in a crock-pot. Cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken and leave in crock-pot until ready to serve.
When ready to serve, cook rice and corn. Heat tortillas. Layer rice, corn, chicken and cheese on a flour tortilla and wrap into a burrito. Enjoy!