Easy Chicken Salsa Wraps Stove Top Or Crock Pot Recipes

Steps:

• Pre heat the oven at 175°C.
• Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
• Heat the olive oil in a baking pan.
• Place the mix into the pan and cover with foil.
• Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
• Warm the tortilla wraps.
• Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
• Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.

Steps:

• 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.

Steps:

• Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling. , In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.

Steps:

• Place frozen or unfrozen chicken in crockpot.
• Pour one jar of salsa on top of chicken.
• Pour two drained cans of corn and two drained cans of black beans on top.
• Pour taco seasoning on top.
• Pour last jar of salsa on top.
• Add 8 oz. of water if necessary.
• Cook for 8 hours on low or 4 hours on high.
• 30 minutes prior to serving shred chicken and place back in crockpot.
• Place over rice or tortillas and add your favorite toppings!