1. In a slow cooker, combine sauce, taco seasoning and green chilies. Stir. Add chicken and turn to coat in the sauce. Cook on low for 6-8 hours.
2. Preheat oven to 400F.
3. Shred chicken from slow cooker with two forks, transfer to a large bowl and top with 3-4 tbsp. sauce from slow cooker, and put the rest of the sauce in a separate bowl.
4. Cook rice according to package directions.
5. Add lime and cilantro to rice, cover to keep warm.
6. Add ¼ c. cooked rice to each burrito. Divide shredded chicken evenly into each burrito. Roll (folding sides in) and place seam side down on baking sheet. Bake for 5-7 minutes or until slightly browned.
7. Divide remaining sauce from slow cooker among top of the cooked burritos. Top with 1/8 c. shredded cheese, 1/8 c. diced tomato and ½ c. lettuce. Serve with a serving of steamed or fresh vegetables, or green salad for a complete meal. Enjoy!

Optional: serve lettuce-wrapped and use cauliflower rice for a stage 3 entrée. Or use lean
ground beef or turkey vs. chicken for variety.