Slow-Cooker Fajita Wraps

When I moved to Texas, I discovered a few great and some “not so great things” my homestate of Oklahoma did not have:

• Bluebonnets
• Love-bugs (nasty things copulate in mid air and SWARM the highways)
• Freebirds Burritos

I adore bluebonnet season . . .  hate love-bug season . . . and LOVE Freebirds year round.  They are (HANDS DOWN) the best burrito/wraps ever.

EVER, PEOPLE.

While I can’t completely recreate my favorite Freebirds wrap (I think there’s a secret ingredient I’m missing), I have come pretty darn close with this recipe.

And, the best part?  It’s a slow-cooker version … no hassle in the kitchen!!

On Fajita Wrap Night, just layout all of your preferred ingredients, buffet-style, and let your family assemble their own.

This slow-cooker recipe can make a little or a LOT of fajita meat and vegetables — perfect if you are working on family-friendly freezer meals for those busy school nights!

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 Slow Cooker Fajita Wraps

 Ingredients

1. 5 large chicken breasts*
2. 2 TB Taco or Fajita Seasoning
3. 8 oz (or half of a 16 ounce bag) of Frozen Fajita Vegetables
4. Large Tortillas

Optional Toppings

1. Black or Refried Beans
2. Guacamole
3. Sour Cream
4. Salsa
5. Cheese
6. Lime Juice
7. Spanish Rice

 Directions

1. Place chicken breasts in the bottom of your slow cooker and sprinkle with your taco or fajita seasoning.
2. Add the frozen fajita vegetables.
3. Turn the slow-cooker on low and allow it to cook for 3-6 hours (will depend on how your slow-cooker performs).
4. When the chicken is cooked, remove it and the vegetables from the slow-cooker.
5. Slice or shred the chicken.
6. On a tortilla, place a layer of chicken and fajita vegetables, topped with the optional ingredients of your choice.
7. Fold the bottom and top in and then, starting from the left or right side, begin wrapping/rolling the tortilla around the filling.
8. Can be served as is . . . OR you can place the wrap on a hot griddle/frying pan to crisp the tortilla.

 Notes

*If you want to save time, check your grocery store for pre-seasoned fajita meat. At mine, I can buy a package of seasoned breast meat for around 3 dollars (4-5 breasts).

Want another time saver? Add in some extra breasts or dark meat, along with some more seasoning and the entire bag of frozen fajita veggies; when cooked, shred the extra meat and you can freeze it for easy, school night tacos, enchiladas, taquitos, chicken burritos . . . the possibilities are endless!

Number of servings (yield): 6

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Disclosure: This recipe was originally posted as part of the Meal Maker Challenge.  H-E-B and Con Agra have provided me with products, promotional items and compensation. Any and all opinions expressed are my own, as was the recipe using featured ingredient (HEB Frozen Vegetables).