Chicken Salsa Wraps

In attempts of improving my health this year, my little home has become a test kitchen to create healthier (but still tasty!) recipes of all of my family’s favorites. One of the meals my family has craved the most is is chicken enchiladas – unfortunately the amount of fats, calories, and sodium in the recipe we used was insane! So, we did a little experimentation to create something delicious that was better for our health.

Ingredients:

5 boneless /skinless chicken breasts
3 cups tomatoes
1- 1/2 cups peppers
1/2 cup celery
1/2 cup carrots
1/2 cup onions
1 TBSP ground flaxseed
1/2 package taco seasoning (full if you like it stronger)
10 whole wheat tortillas

Directions:

As a very busy family with peeps running all over the place in the afternoons and evenings, we found this easiest to do in a crockpot that we could prepare early in the day, but you certainly could cook this over a stove or bake it for a slightly different taste if you prefer.

Place all of the chicken on the bottom of the crockpot. You may thaw if you want, but since I usually forget, I have placed them in frozen (just give yourself more cooking time).
Cut all of the vegetables into small pieces and put on top of the chicken.
Sprinkle the flaxseed and taco seasoning over all your ingredients.
Cook on high for 6 hours or low for 8-10.
An hour or so before you want to eat, shred the chicken with a fork.
Mix and continue to cook. (We found that the longer we did, the more the flavors mixed!)
Place a scoop of the meat and veggie mixture onto a whole wheat tortilla and wrap.

This recipe makes approximately 10 servings depending on how much you want to stuff your tortillas! At 10 servings, the nutritional info is as follows (according to a recipe calculator I use at SparkPeople):