Your tortilla options are no longer limited to flour and corn. Look for green spinach and orange chile flour tortillas at your grocery store. Wrap this zippy chicken and rice filling in an assortment of flour tortillas.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 3 1/2- or 4-quart slow cooker combine sweet pepper, onion, and celery. Top with chicken. In a small bowl combine taco sauce, bouillon granules, and cumin. Pour over chicken.

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  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 2 1/2 to 3 hours. Cut zucchini into 1/2-inch slices. Stir into mixture in cooker. Cover and cook for 30 minutes more. Stir in uncooked rice. Cover and let stand for 5 minutes.

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  • To serve, divide chicken mixture evenly among warmed tortillas. Top with tomatoes, cheese, and green onions. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks.

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To warm tortillas, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts

328 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 59 mg cholesterol; 603 mg sodium. 559 mg potassium; 35 g carbohydrates; 3 g fiber; 4 g sugar; 27 g protein; 0 g trans fatty acid; 632 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 3 mg iron;

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