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Ingredients
- 1 medium garlic clove(s), minced
- 1 small red onion(s), chopped
- 14 1/2 oz canned diced tomatoes, with chiles
- 15 oz canned kidney beans, drained and rinsed
- 1/2 tsp chili powder
- 1/2 tsp table salt
- 1/4 tsp dried oregano, crushed
- 1/4 tsp black pepper
- 1 pound(s) boneless, skinless chicken thigh(s), cut into bite-size pieces
- 3/4 cup(s) canned chicken broth
- 12 medium whole wheat tortilla(s), about 7-inches in diameter each
- 3/4 cup(s) shredded reduced-fat Mexican-style cheese
Preparation
Step 1
Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.
Notes
You can microwave the burritos, seam-side down, for 30 seconds, if desired.
Serve with salsa and reduced-fat or fat-free sour cream (could affect POINTS values).