Tuesday, May 8, 2012

Tex Mex Chicken Wraps

2 pounds boneless, skinless chicken breasts
5 oz canned tomato sauce (1/2 cup)
2/3 cup barbecue sauce
1 medium red onion, thinly sliced
1 (2.5 oz) can diced green chiles
2 Tbsp chili powder (depending on heat tolerance)
1 tsp ground cumin
1 tsp dried oregano
8 flour tortillas

Combine all ingredients (except tortillas) into gallon freezer bag. Place that bag and tortillas into a second freezer bag and freeze.

To serve: Remove from freezer to thaw. Place entire bag containing meat/sauce contents into crockpot and cook on low for 8-10 hours.

When chicken is done, take two forks and shred meat. Serve on warmed tortillas and top with your favorite Mexican toppings or serve on buns with a little bbq sauce.

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