15ounceskidney beansdrained and rinsed or homemade
1/2teaspoonchili powder
1/2teaspoonsea salt
1/4teaspoondried oregano
1/4teaspoonfreshly ground black pepper
1poundboneless skinless chicken thighscut into bite-sized pieces
3/4cuplow sodium chicken broth
6mediumwhole wheat flour tortillaswarmed
1/2cupshredded low fat Cheddar cheese
Instructions
Place first 8 ingredients (garlic through black pepper) in a slow cooker and blend well. Add chicken and broth. Stir to combine. Cover and cook on LOW for 5 hours.
Drain off liquid (there should be about 6 cups of burrito mixture). To serve, spoon filling evenly into each warm tortilla. Top with cheese then fold tortilla over filling. Serve and enjoy!
Notes
SERVING SUGGESTION: Buttered corn on the cob and a big salad.VEGETARIAN: Replace chicken with an additional 15 ounces of kidney beans. Use vegetable broth instead of chicken broth.KOSHER: Skip the cheese.GLUTEN FREE: Make sure tomatoes, beans, chicken broth and tortillas are gluten free.NUTRITION: Per Serving: 324 Calories; 6g Fat; 26g Protein; 43g Carbohydrate; 8g Dietary Fiber; 76mg Cholesterol; 1315mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. Points: 8