Ww Slow Cooker Chicken Burritos - cooking recipe

Ingredients

1 medium garlic clove, minced
1 small red onion, chopped
14 1/2 ounces diced tomatoes with green chilies
15 ounces canned kidney beans, drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon table salt
1/4 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1 lb boneless skinless chicken thighs, cut into bite-size pieces
3/4 cup canned chicken broth
12 medium whole wheat tortillas, about 7-inches in diameter each
3/4 cup reduced-fat Mexican cheese blend, shredded

Preparation

Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.
You can microwave the burritos, seam-side down, for 30 seconds, if desired.
Serve with salsa and reduced-fat or fat-free sour cream (could affect POINTS values).