SOUTHWESTERN CHICKEN AND PEPPER WRAPS

GET AWAY FROM THE RED MEAT TACO AND TRY THIS SPICY DELIGHT!  COOKING MAINLY IN THE CROCK POT ALLOWS YOU TO GET YOUR OTHER WORK DONE WHILE DINNER IS ON!

3 Chicken Breasts
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 small onion sliced thin and cut in half
1 can cream of chicken soup
1 cup water
1 (15oz) can black beans, drained and rinsed
1 cup uncooked minute brown rice
1 Tbsp Cumin
1 cup shredded cheddar
1 cup salsa
8 flour tortillas (or whole wheat tortillas)

Place first seven ingredients in Crock Pot and cook on LOW for 5 hours. Take out chicken and dice. Add brown rice and cumin; return diced chicken to the crock pot and cook another hour. Place a generous scoop of chicken and rice mixture into the center of a flour tortilla. Top with shredded cheese and salsa. Wrap up and serve.

MY HUSBAND LIKES HIS IN A WRAP BUT MINE ALWAYS FALL APART SO I SERVE MINE “OPEN” WITH SOME WHITE CORN TORTILLA CHIPSROUND OUT THE MEAL WITH A FRESH VEGETABLE SALAD! 

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