The slow cooker melds the chicken, beans and salsa and keeps the chicken breast moist, but you can use rotisserie chicken heated with the beans and salsa, if you want to bypass the slow cooker.
2 pounds boneless, skinless chicken breasts
1 (15-ounce) can chili pinto beans, undrained
1 2/3 cups salsa
12 (10-inch)whole-wheat tortillas
2 cups shredded Mexican blend cheese
1. Place chicken, beans and salsa in a slow cooker and stir to coat the chicken. Cook on high 2 to 3 hours.
2. Remove chicken from slow cooker and coarsely chop or shred. Return to pan. Spoon mixture on tortillas and sprinkle cheese on top. Fold over tortillas or roll up. Serves 12.
—By Stephanie Briggs, Ashland, Ohio
Per serving: 360 calories, 8g fat, 65mg chol., 31g prot., 41g carbs., 6g fiber, 740mg sodium