Easy Chicken Salsa Wraps (Stove Top Or Crock Pot)

1. 1

   Crock Pot Directions:

2. 2

   Spray sides of crock with non-stick pan spray.

3. 3

   Throw chicken breasts in crock pot and top with jar of salsa.

4. 4

   Cover and cook on low for 6 - 8 hours.

5. 5

   30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.

6. 6

   Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken.

7. 7

   Cover again until heated through.

8. 8

   Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).

9. 9

   Divide the chicken mixture between the tortillas, add cheese and roll up.

10. 10

    Add a dollop of sour cream and a few black olive slices for garnish if desired.

11. 11

    Stove Top Directions:

12. 12

    Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.

13. 13

    Brown over medium heat in a large skillet coated with non-stick pan spray.

14. 14

    Pour jar of salsa over chicken and simmer until slightly thickened.

15. 15

    Add the black beans, rinsed and drained.

16. 16

    Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).

17. 17

    Divide the chicken mixture between the tortillas, add cheese and roll up.

18. 18

    Add a dollop of sour cream and a few black olive slices for garnish if desired.

* Per serving · 4 servings · Values may vary.