Best 7 Crock Pot Chicken Tortilla Wraps Recipes
Indulge in a culinary journey of flavors with our collection of tantalizing crock-pot chicken tortilla wrap recipes. Embark on a culinary adventure where succulent chicken, nestled in a symphony of spices and zesty sauces, takes center stage. Discover the art of slow-cooking, transforming simple ingredients into a mouthwatering masterpiece.
Prepare to be captivated by mouthwatering options that cater to every palate. Relish in the classic crock-pot chicken tortilla wrap, a harmonious blend of tender chicken, crisp vegetables, and a creamy avocado ranch dressing, all nestled in a warm tortilla. Embark on a spicy escapade with the chipotle chicken tortilla wrap, where the heat of chipotle peppers dances on your taste buds, complemented by a cooling sour cream sauce.
For those who crave a tangy twist, the salsa verde chicken tortilla wrap awaits. A burst of vibrant salsa verde, crafted from fresh herbs and tangy tomatillos, elevates the chicken to new heights of flavor. And if you seek a smoky and flavorful experience, the BBQ chicken tortilla wrap stands ready to satisfy. Succulent chicken, infused with the rich smokiness of barbecue sauce, promises a taste sensation that lingers.
Each recipe is meticulously crafted to guide you through the culinary process, ensuring a seamless and enjoyable cooking experience. With step-by-step instructions, helpful tips, and detailed ingredient lists, you'll be whipping up these delectable wraps in no time. Gather your ingredients, fire up your crock-pot, and prepare to savor the extraordinary flavors that await.
CROCK POT CHICKEN TORTILLA WRAPS
Time 6h10m
Number Of Ingredients 13
Steps:
- Place frozen chicken breasts, Rotel, corn, black beans, cream cheese, ranch seasoning, cumin, onion powder & chili powder into crock pot set on low heat. Cook for 6 hours or until chicken is done, stirring every hour or so. Remove chicken breasts and shred then return back to mixture and stir. Serve immediately. Place chicken mixture onto tortilla. Add cheese, sour cream, avocado or any other desired toppings.
CROCK POT FIESTA CHICKEN WRAPS
This Crock Pot Fiesta Chicken Wraps recipe is a dump and go recipe that is sure to please all the people at your table. They are so yummy!
Provided by Aunt Lou
Categories Main
Time 4h2m
Number Of Ingredients 5
Steps:
- Place your chicken in the bottom of a 4 quart slow cooker
- Sprinkle your taco seasoning on top of your chicken
- Pour your salsa all over
- Cover and cook on low for 4-5 hours or high for 2-3 hours
- Once your chicken has reached safe internal temperature, shred with two forks
- Serve on tortillas with cheese and rice
Nutrition Facts : Calories 244 kcal, Carbohydrate 22 g, Protein 27 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 1094 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CROCK POT CHICKEN TORTILLA CASSEROLE
If you are looking for a delicious recipe that can be prepped beforehand and be cooked in an hour, this Crock Pot Chicken Tortilla Casserole is for you!
Provided by Aunt Lou
Categories Main
Time 1h5m
Number Of Ingredients 6
Steps:
- Mix together your chicken, drained tomatoes, drained beans, salsa and one cup of Mexican Blend Shredded Cheese
- Spread evenly in your casserole crock or 6-quart crock pot and cover with remaining cheese
- Cover and cook on low for 2 hours or 1 hour for high, turning your insert halfway through cooking if your slow cooker doesn't cook evenly
- Serve with slotted spoon and preferred garnishes
Nutrition Facts : Calories 302 kcal, Carbohydrate 14 g, Protein 33 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 134 mg, Sodium 628 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
SLOW-COOKER CHICKEN TORTILLA SOUP
This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.
Provided by Elena
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 24.7 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 893.4 mg, Sugar 4.4 g
SLOW-COOKED CHICKEN CAESAR WRAPS
I first made these slow-cooker chicken Caesar wraps for our daughter, who loves Caesar salads, then later for our extended family on vacation. It's such an easy meal-perfect for days when you'd rather be outside than inside cooking all day. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Time 3h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker., Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.
Nutrition Facts : Calories 472 calories, Fat 25g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 795mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 2g fiber), Protein 31g protein.
CROCK POT CHICKEN AND TORTILLA DUMPLINGS RECIPE
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Steps:
- Pat the chicken breasts dry with paper towels.
- Peel and chop the carrot. Chop the celery. Peel and chop the onion.
- In the slow cooker, combine the chicken, vegetables, and the chicken stock and bouillon. Cook on low 5 to 7 hours, or until the chicken is cooked through. Remove the chicken from the broth and set aside.
- Skim off some of the fat, if desired, and then transfer the broth mixture to a large saucepan. Place the saucepan over high heat and bring to a boil. Reduce the heat to low or medium-low to maintain a gentle boil.
- While the broth heats, prepare the chicken. Remove the meat from the bones. Discard the bones and skin and chop the chicken; return it to the gently boiling broth.
- Cut the flour tortillas in half and then cut the halves crosswise into strips about 1 inch in width. Drop the strips into the broth and boil gently for 15 to 20 minutes. Stir the mixture occasionally.
- If a thicker broth is desired, combine 2 tablespoons of cornstarch (or flour) with just enough cold water to form a smooth paste; stir until thoroughly blended and smooth. Add the mixture to the broth and continue to cook until thickened.
- Taste the broth and season with salt and pepper, as needed.
Nutrition Facts : Calories 1205 kcal, Carbohydrate 169 g, Cholesterol 116 mg, Fiber 11 g, Protein 69 g, SaturatedFat 7 g, Sodium 2086 mg, Sugar 2 g, Fat 26 g, ServingSize 4 servings, UnsaturatedFat 0 g
CROCK POT CHICKEN - TORTILLA DUMPLINGS
This is a working woman's supper! Easy, good, comfort food. Overnight crock pot cooking time is not included in the cooking time.
Provided by Darlene Summers
Categories One Dish Meal
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Before going to bed, put chicken in crock pot with 2 cups of water; salt and pepper to taste. Set crockpot to low.
- Go to bed!
- In the morning, put the crock bowl of chicken in fridge.
- Go to work!
- After work remove crock from fridge. Remove skin and bones from chicken.
- Set meat from chicken aside.
- Pour juices from crock pot into a large pot.
- Add the 4 cans of chicken broth (or bouillon broth).
- Bring to a full boil.
- Add butter.
- Cut flour tortillas into your favorite dumpling size.
- Shake in a large bag with 1/2 cup to 1 cup of flour.
- Drop into pan of boiling juice one or two at a time, pushing other aside as you continue adding tortillas and adding as many dumplings as the broth will allow.
- Cover and continue to boil without stirring on very low heat so as not to boil over.
- Cook for 15 to 20 minutes or till done to your satisfaction.
- Add chicken and cook till chicken is hot.
Nutrition Facts : Calories 4768.9, Fat 281.9, SaturatedFat 110.7, Cholesterol 934, Sodium 9001, Carbohydrate 296.6, Fiber 17.6, Sugar 14.7, Protein 245.1
Tips:
- Use boneless, skinless chicken breasts or thighs: This will make it easier to shred the chicken later on.
- Season the chicken well: Use a combination of salt, pepper, chili powder, cumin, and garlic powder to give the chicken flavor.
- Cook the chicken on low for 6-8 hours or on high for 3-4 hours: This will ensure that the chicken is cooked through and tender.
- Shred the chicken before serving: Use two forks to shred the chicken into bite-sized pieces.
- Use a variety of toppings: Some popular toppings for chicken tortilla wraps include cheese, lettuce, tomatoes, onions, sour cream, guacamole, and salsa.
- Serve the wraps warm: This will help the cheese melt and the flavors meld together.
Conclusion:
Crock-Pot Chicken Tortilla Wraps are a quick and easy meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a few simple ingredients, you can have a delicious and satisfying meal that the whole family will love. So next time you're looking for a quick and easy dinner idea, give Crock-Pot Chicken Tortilla Wraps a try!
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