Crock Pot Chicken Burritos
1 ½ pound boneless, skinless chicken breasts (about 4)
1 can (15 ¼ oz.) whole kernel corn (no salt added), drained
1 can (15 oz.) low sodium black beans, rinsed and drained
1 can (10 oz.) low sodium tomatoes, drained
1 jalapeno pepper, seeded and finely chopped*
3 Tbsp. ground cumin or 1 ½ Tbsp. chopped fresh cilantro
1 tsp. paprika
½ tsp. black pepper
Dash crushed red pepper flakes (opt.)
8 Tbsp. low fat or fat free cream cheese, softened
10 flour tortillas (8 inch), warmed
*Can substitute 2 tsp. Chipotle pepper seasoning for jalapeno
Spray a 4 quart crock pot with nonstick cooking spray. Place chicken in crock pot. In a separate large bowl, combine corn, beans, tomatoes, jalapeno and seasonings; pour over chicken. Cover and cook on low 4-5 hours or until chicken is tender.
Remove chicken; cool slightly. Shred meat with 2 forks and return to slow cooker. Stir in cream cheese. Cover and cook 15-20 minutes until heated through.
Spoon mixture on flour tortillas; add toppings of your choice, such as shredded lettuce and diced onion. Fold tortilla sides and ends over filling.
Nutrition analysis per serving:
Fat: 5 grams
Saturated fat: 2 grams
Carbohydrate: 33 grams
Fiber: 6 grams
Sodium: 480 mg.
Protein: 22 grams