From: Becky
2 lb Pork Sirloin Tip Roast
1 bottle of red taco sauce
1 cup brown sugar (I use a half cup of the splenda brown sugar blend to cut the calories in half)
1 can coke (I use c.f. diet coke)
1 Tbsp. cumin
2 cloves crushed garlic
Cook all day in Crock Pot (I start it on high for the first few hours and then turn it to low for the rest of the day) remove meat onto plate and shred with two forks and then put back into liquid before serving.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Friday, December 10, 2010
SOUTHWESTERN CHICKEN WRAPS (CHILI'S)
adapted from My Kitchen Cafe
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 cup frozen or canned corn
1/2 cup salsa
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1/2 teaspoon garlic (to taste)
1-2 cups shredded cheese
6 burrito-sized flour tortillas (To make it gluten free, i either by the gulten free tortillas or I eat it on tortilla chips)
Mix all of the ingredients together except for the tortillas. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and bean mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
*I sometimes cook my chicken in the crock-pot and cook extra chicken for later with 1/2-1 cup of salsa, just enough to cover the chicken. Cook on low for 3-4 hours. Shred all of the chicken and store the extra chicken in the freezer for up to a few months.
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1/2 cup frozen or canned corn
1/2 cup salsa
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt (to taste)
1/2 teaspoon garlic (to taste)
1-2 cups shredded cheese
6 burrito-sized flour tortillas (To make it gluten free, i either by the gulten free tortillas or I eat it on tortilla chips)
Mix all of the ingredients together except for the tortillas. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and bean mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
*I sometimes cook my chicken in the crock-pot and cook extra chicken for later with 1/2-1 cup of salsa, just enough to cover the chicken. Cook on low for 3-4 hours. Shred all of the chicken and store the extra chicken in the freezer for up to a few months.
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