Rotel Slowcooker Chicken Burritos
Recipe adapted from Fabulessly Frugal
Makes 6 Servings
16 oz. chicken
1 can Rotel
1/3 cup chicken broth
1 packet taco seasoning
6 large Mission flour tortillas
1 avocado (116 grams)
1 can Trader Joe’s refried beans with jalapeno seasoning*
60 grams (2 oz) cabot 75% reduced fat cheddar, divided into 6
6 tbsp Sour cream, divided into 6
*If you can’t find these, get a can of black beans, drain them, and mash them with a fork
Place chicken in slowcooker. Mix Rotel, chicken broth and taco seasoning and pour mixture over chicken. Cook on high for 4 hours. Remove chicken from slow cooker, shred it, and add back to slowcooker to blend with any remaining sauce. Scoop out contents of avocado and mash, leaving mixture chunky. Mix beans and avocado together and spread evenly on six warm tortillas (about 85 grams each). Sprinkle each with cheese (10 grams). Add a scoop of chicken mixture (114 grams) and a dollop of sour cream (15 grams). Fold into burritos and enjoy.
Nutritional Information: 462 calories, 58 carbs, 10 fat grams and 32 protein grams.
Review: Yum! The guacamole added so much mixed with those beans. It was almost like a bean burrito then no – there’s some spicy chicken! I liked the sour cream and that little bit of cheese went a long way. This was a great burrito/wrap that we’ll definitely be having again. Although, next time I’ll double the chicken and use the other half in salads or in a taco or enchilada bake!