• Add 2 lbs. chicken breasts to slow cooker and top with 1 cup jarred chunky salsa, 1 ½ cups corn, 3 cloves minced garlic OR frozen garlic cubes, 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 followed by ⅓ cup chopped cilantro and the juice from ½ lime. Season to taste with salt and pepper.
• Assemble wraps by adding chicken and black bean filling to wraps, adding 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.

SWAP SUGGESTIONS

• Protein: Swap 2lbs. chicken breast for chicken thighs.
• Vegetarian: Swap the chicken for 2 additional cans of black beans.
• Beans: Swap black beans for pinto beans.

WEEKEND PREP / 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.