Ingredients

The following ingredients have 1 Servings
  • 1 medium clove(s) Garlic minced
  • 0.75 cup(s) WW Reduced fat shredded Mexican style blend cheese
  • 1 small Uncooked red onion(s) chopped
  • 14.5 oz Canned diced tomatoes with chilies
  • 15 oz Canned kidney beans rinsed and drained
  • 0.5 tsp Chili powder
  • 0.5 tsp Table salt
  • 0.25 tsp Dried oregano crushed
  • 0.25 tsp Black pepper
  • 1 pound(s) Uncooked skinless boneless chicken thigh(s) cut into bite-size pieces
  • 0.75 cup(s) Canned chicken broth
  • 12 medium Whole-wheat tortilla(s) 6 to 7 inches each

Instruction

  • Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
  • To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients.
  • Serving size: 1 burrito