Crockpot Mexican Chicken Wraps Recipe



Makes 6 servings | Gluten free and dairy free

Step 1

3 lb. chicken thighs
1½ c. salsa
1½ tsp. cumin
1½ tsp. salt

Step 2

Romaine leaves
3 c. corn – fresh or frozen
6 Tbsp. sour cream
1½ avocados


  1. Place chicken in crockpot, top with salsa, cumin and salt. Cook on low for 8 hours.
  2. Shred the cooked chicken with a fork.
  3. For each serving, divide 4 oz. shredded chicken, ½ c. corn, 1 Tbsp. sour cream and ¼ avocado among a few romaine leaves. Eat like a taco.

Find this recipe, and a hundred more delicious ideas, in our cookbook The Weight & Wellness Way Cookbook & Nutrition Guide

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