Slow-Cooker Chicken Fajita Burritos (Printable Version)
Chicken, peppers, and beans make satisfying burritos perfect for meal prep or family dinners anytime.
# Ingredients:
→ Filling
01 -
450 grams boneless, skinless chicken breast, cut into strips
02 -
1 green bell pepper, sliced
03 -
1 red bell pepper, sliced
04 -
1 medium onion, sliced
05 -
1 tablespoon chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon garlic powder
08 -
120 millilitres salsa
09 -
80 millilitres water
10 -
425 grams black beans, rinsed and drained
→ Assembly
11 -
8 large whole-wheat low-carb tortillas
12 -
100 grams reduced-fat shredded cheddar cheese
# Steps:
01 -
Arrange chicken breast strips evenly in the base of the slow cooker. Layer sliced green bell pepper, red bell pepper, onion, chili powder, cumin, garlic powder, salsa, water, and black beans over the chicken. Reserve tortillas and cheese for assembly.
02 -
Secure the slow cooker lid and cook on low setting for 6 hours, or until chicken is fully cooked through and vegetables are tender.
03 -
Remove lid and shred the chicken directly in the slow cooker using a fork, mixing well to combine with vegetables and beans.
04 -
Distribute 120 millilitres (about 1/2 cup) of the chicken and bean filling onto each tortilla. Sprinkle each with 12.5 grams (about 2 tablespoons) of shredded reduced-fat cheddar cheese. Fold and roll tortillas to enclose filling. Serve warm.
# Notes:
01 -
For meal preparation, wrap burritos in foil and store refrigerated or frozen; reheat in a toaster oven before serving.