Lunch: Slow-Cooker Chicken Fajita Burritos

This chicken dish if full of flavor and is high in fiber with lots veggies and beans.

Ingredients

1 pound skinless, boneless, chicken strips
1 green pepper, sliced
1 red pepper, sliced
1 medium onion, sliced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ cup salsa
1/3 cup water
1,15-ounce can black beans, rinsed and drained
8 large low-carb tortillas
1 cup plus 2 tablespoons reduced-fat, shredded cheddar cheese

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.
Serve ½ cup chicken and bean mixture on each tortilla and top with 2 tablespoons cheese. Fold into a burrito.
MAKE IT GLUTEN-FREE: Use gluten-free tortillas and confirm all other ingredients gluten-free and this recipe can be gluten-free.

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