Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breast
  • 4 jalapeño peppers (diced (ribs and seeds removed))
  • 1/2 cup + 2 tablespoons salsa verde (divided)
  • 1/2 cup apricot preserves (all fruit, no sugar added)
  • 4 oz whipped cream cheese
  • 6 flour tortillas (taco sized)
  • 1 - 2 tablespoons canola oil
  • cilantro and sour cream for serving (optional)

Instruction

  • Add chicken, peppers and 1/2 cup salsa to slow cooker
  • Cover and cook on low for 6-8 hours or high for 3-4
  • Remove chicken from slow cooker and shred using forks (discard remaining cooking liquid)
  • Stir in remaining 2 tablespoons salsa, apricot preserves, and cream cheese
  • Preheat oven to 425 degrees
  • Divide filling equally among the 6 tortillas (about 1/2 cup of filling each)
  • Wrap tightly and then brush the outside of each tortilla with a small amount of oil
  • Place seam side down on baking sheet and place in oven for 10-15 minutes until lightly browned and crispy