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Slow-Cooker Chicken Fajita Burritos
10 min prep time
6 hr cook time
8servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Slow-Cooker Chicken Fajita Burritos
This chicken burrito is packed with protein and fiber, perfect for a filling lunch that will keep you satisfied until dinner. It's also great for meal prepping—wrap the burritos in foil and store in the fridge or freezer. Reheat in a toaster oven before eating.
10 min prep time
6 hr cook time
8servings
1 burrito
Print Recipe >
Step-By-Step Instructions:
- Place chicken breast strips in a slow-cooker. Top with remaining ingredients except for tortillas and cheese.
- Cover and cook on low for 6 hours or until done. Shred chicken with fork, if needed.
- Scoop 1/2 cup chicken and bean mixture on each tortilla and top with 2 Tbsps. cheese. Fold into a burrito.
Nutrition facts
8 Servings
-
Serving Size
1 burrito
- Amount per serving Calories 260
-
Total Fat
7g
- Saturated Fat 2.1g
- Cholesterol 40mg
- Sodium 500mg
-
Total Carbohydrate
33g
- Dietary Fiber 16g
- Total Sugars 4g
- Protein 29g
- Potassium 490mg
- Phosphorous 395mg
Ingredients
boneless, skinless chicken breast (cut into strips)
1 lbs
green bell pepper (sliced)
1
red bell pepper (sliced)
1
medium onion (sliced)
1
chili powder
1 tbsp
cumin
1 tsp
garlic powder
1 tsp
salsa
1/2 cup
water
1/3 cup
black beans (rinsed and drained)
1 (15-oz) can
large whole-wheat low-carb tortillas
8
reduced fat shredded cheddar cheese
1 cup
Reviews & Ratings
Recommended
Followed the recipe as written, very easy to follow.
One word of warning...if your crockpot holds moisture well do not add the water! I ended up dumping everything into a colander to drain the excess water off. With a newer crockpot that has the steam hole (or whatever it's called) that might not be an issue.
I will make again, perhaps adding some Mrs Dash southwestern blend or something similar. And no water ;)
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