Easy Chicken Salsa Wraps (Stove Top Or Crock Pot) - cooking recipe

Ingredients

4 boneless chicken breast halves
nonstick cooking spray (PAM)
1 (16 ounce) jar of your favorite salsa (quality and flavor count here!)
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups shredded Mexican blend cheese
8 burrito-size flour tortillas (I prefer whole wheat)
sour cream (optional)
black olives (optional)

Preparation

Crock Pot Directions:
Spray sides of crock with non-stick pan spray.
Throw chicken breasts in crock pot and top with jar of salsa.
Cover and cook on low for 6 - 8 hours.
30 minutes before serving, shred chicken with a fork and add 1/2 of the black beans, rinsed and drained.
Place the other 1/2 of the beans in a food processor make a paste. Stir in to the sauce to thicken.
Cover again until heated through.
Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
Divide the chicken mixture between the tortillas, add cheese and roll up.
Add a dollop of sour cream and a few black olive slices for garnish if desired.
Stove Top Directions:
Thaw chicken breasts and slice on the diagonal into 1/4 inch strips.
Brown over medium heat in a large skillet coated with non-stick pan spray.
Pour jar of salsa over chicken and simmer until slightly thickened.
Add the black beans, rinsed and drained.
Warm the tortillas (microwave for 1 minute or in a warm non-stick skillet).
Divide the chicken mixture between the tortillas, add cheese and roll up.
Add a dollop of sour cream and a few black olive slices for garnish if desired.