Nutrition
Slow-Cooker Chicken Fajita Burritos
Ingredients
- 1 lbs. boneless, skinless chicken breast (cut into strips)
- 1 Green bell pepper (sliced)
- 1 Red bell pepper (sliced)
- 1 medium onion (sliced)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 cup salsa
- 1/3 cup water
- 1 (15-oz) can Black Beans (rinsed and drained)
- 8 large whole-wheat low-carb tortillas
- 1 cup reduced fat shredded cheddar cheese
- 8 Servings
- Serving Size: 1 burrito
- Amount per serving: 260 Calories
- Total Fat: 7g
- Saturated Fat: 2.1g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 500mg
- Total Carbohydrate: 33g
- Dietary Fiber: 16g
- Total Sugars: 4g
- Protein: 29g
- Potassium: 490mg
- Phosphorus: 395mg
Directions
- Place chicken breast strips in a slow-cooker. Top with remaining ingredients except for tortillas and cheese.
- Cover and cook on low for 6 hours or until done. Shred chicken with fork, if needed.
- Scoop 1/2 cup chicken and bean mixture on each tortilla and top with 2 tablespoons cheese. Fold into a burrito
Citation: Slow-Cooker Chicken Fajita Burritos