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