Skinny Black Beans and Chicken Wrap
- 4 Chicken Breasts- skinless, boneless
- 1 can low sodium black beans, rinsed
- 1/2 cups organic salsa (I use Newman's Own and usually end up adding the entire jar)
- Shredded Mexican cheese
- Flour Tortillas
- Sour Cream
- 1. Put chicken (I always salt and pepper both sides first), beans, and salsa in the crockpot and cook on LOW for 4-6 hours. Shred the chicken with a fork.
- 2. Serve with spanish rice OR as a wrap- on a flour tortilla, spread on sour cream and cheese. Add the cooked chicken recipe and fold into a wrap. Spray both sides of wrap with cooking spray and press on warm pan/skillet until tortilla is crispy on the outside.