Crockpot Mexican Chicken Wraps Recipe

Makes 6 servings | Gluten-free and dairy-free

Step 1

3 lb. chicken thighs
1½ c. salsa
1½ tsp. cumin
1½ tsp. salt

Step 2

Romaine leaves
3 c. corn – fresh or frozen
6 Tbsp. sour cream
1½ avocados

Directions

1. Place chicken in crockpot, top with salsa, cumin and salt. Cook on low for 8 hours.
2. Shred the cooked chicken with a fork.
3. For each serving, divide 4 oz. shredded chicken, ½ c. corn, 1 Tbsp. sour cream and ¼ avocado among a few romaine leaves. Eat like a taco.

Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide.