black bean and chicken wraps

4.75 from 4 votes
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6

Ingredients

  • 2 lbs. chicken breast
  • 1 cup jarred chunky salsa
  • 1 ½ cups sweet corn kernels
  • 3 cloves garlic, minced
  • 1 (15 oz.) can black beans drained and rinsed
  • 1 (4 oz.) can green chiles
  • 1 tablespoon taco seasoning
  • 1 (15 oz.) can  refried beans
  • cup chopped cilantro
  • ½ lime, juiced

FOR SERVING

  • 6 tortillas or wraps
  • shredded cheddar cheese
  • shredded lettuce
  • sour cream

Instructions

  • Add 2 lbs. chicken to slow cooker and top with 1 cup jarred salsa, 1 ½ cups corn, 3 cloves minced garlic, 1 can black beans, 1 can green chiles, and 1 tablespoon taco seasoning.
  • Cook on LOW for 4-8 hours or until the chicken easily shreds. After shredding chicken, stir in 1 can refried beans, ⅓ cup chopped cilantro and the juice from ½ lime. Season to taste with salt and pepper.
  • Divide chicken and black bean filling between 6 wraps. Add any optional extras like shredded cheddar cheese, shredded lettuce, and sour cream before folding up and enjoying!

SERVING SUGGESTIONS

  • Serve with a crisp green salad and chips and guac on the side to complete this meal.

SWAP SUGGESTIONS

  • Protein: Swap 2 lbs. chicken breast for chicken thighs.
  • Vegetarian: Swap the chicken for 2 additional cans black beans. Use vegetarian refried beans.
  • Gluten-Free: Use gluten-free wraps or serve over a bed of lettuce.
  • Beans: Swap black beans for pinto beans.

MAKE AHEAD

  • Black Bean Wraps can be fully assembled and frozen and stored in an airtight freezer bag or container for up to 3 months.

Nutrition

Calories: 378kcal | Carbohydrates: 38g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 965mg | Potassium: 924mg | Fiber: 8g | Sugar: 6g | Vitamin A: 324IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 3mg