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Slow Cooker Wet Chicken Burritos (Stage 7)
INGREDIENTS:
  • -
    • 15 oz. can no-salt-added tomato sauce (such as Muir Glen)
    • 1 tbsp. taco seasoning
    • 4 oz. can diced green chilies
    • 2 lbs. boneless, skinless chicken breasts
    • ½ c. dry instant brown rice
    • 1 lime, juiced
    • ½ c. cilantro, minced
    • 8, 100 calorie, large whole-grain burritos (such as La Tortilla Factory Smart & Delicious)
    • ¾ c. part-skim pepper jack or mozzarella cheese, shredded
    • ¾ c. diced tomato
    • 3 c. lettuce
    
  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.



Prep Time 00:15; Cook Time 08:00; Calories 340; Carbohydrates 35g; Fat 9.5g; Fiber 14g; Protein 37g; Serving Size 8 servings.; Sodium 580mg

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