Recipe: Easy Crock-Pot Fajitas
1 to 1 1/2 pounds of chicken breast
1 large onion
1 large red pepper
1 16-ounce jar of salsa (mild, medium, or hot)
Shredded Mexican Cheese
1 package of fajita wraps
2 cups shredded lettuce (optional)
1 tomato, chopped (optional)
Trim any fat from the chicken and cut it into slices.
Peel and cut the onion into approximately 1/2 wide slices.
Seed and cut the pepper into approximately 1/2 wide slices.
Combine chicken, onion, and pepper into the crock-pot. Pour the salsa over the top and stir to mix.
Turn the crock-pot on low heat and cook for approximately 6 hours, until the chicken is thoroughly cooked and vegetables are soft.
To serve, spoon the fajita mixtures with a slotted spoon onto a fajita wrap, and add sour cream and cheese to taste. If desired, add tomato and lettuce. Wrap up the fajita wrap and enjoy!
This recipe is a real crowd pleaser, and is super-easy to prepare. Leftovers are great for lunches, too.
To make this dish with fewer fat and calories, use whole-wheat wraps and low-fat sour cream and cheese.