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 CHIPS. ROUND OUT THE MEAL WITH A FRESH VEGETABLE SALAD!