Adobo Chili Chicken Wraps

This is one of my favorite crock pot meals.  It works great as a freezer meal.  I have had some fun experimenting with this one.  I have used this filling on seasoned rice and in enchilada's.  I also use this when I make NY Burrito's.  I heat up rice in some Olive Oil and Kosher Salt.  Add in some Cumin, Chili powder, and fresh Cilantro.  Then the water to cook the rice.  I layer in a tortilla the rice, the chicken with adobo, then toppings.  It is SO good!

In a 3-4 quart cooker layer –

1 can (15 oz.) black beans, rinsed

2½ lbs. boneless skinless chicken thighs

2 cloves garlic, minced

2 T chopped chipotle chiles in adobo sauce (from 7-11oz. can)

1 t ground cumin

1 cup salsa

Cover and cook on low setting for 7-8 hours (High setting for 4-6 hours)

Scoop out chicken pieces onto plate and shred up, taking off any extra fat etc.  Stir back into bean mixture.  Dispose of fat and extra’s.

***I usually freeze half of this, because it makes a lot.  I let it cool and then freeze in a Ziploc bag.  Lay flat in freezer.  I will usually do burritos the first time then do something new with the frozen portion later in the month.

Warm flour tortilla’s (I wrap tortillas in foil then heat in oven.) and serve with toppings such as –

Sour cream           Chopped Tomatoes (I love the taste of the fresh tomatoes on this filling.)

Shredded cheese