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Southwest chicken wraps
3 cups chopped chicken
1 cup salsa
1 1/2 tsp. chili powder
1/4 tsp garlic powder
1 cup shredded cheese
1 can black beans, drained and rinsed
8 flour tortillas
To prepare for freezing: Slow cook chicken in crock-pot 5-6 hours or until shreds. Combine with salsa, chili powder and garlic powder and bag for freezing.
To prepare after freezing: Thaw. Heat chicken mixture on stove over medium heat until heated through, abt. 3 min. Remove from heat, add black beans and cheese. Serve in warm tortillas and top with cheese, lettuce, tomato, onion.
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