Ingredients
- 1 large green sweet pepper, cubed
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped celery
- ½ lb skinless, boneless chicken breast halves, cut into ½ inch-wide strips
- 8 oz bottle green taco sauce
- 1 tsp instant chicken bouillon granules
- ½ tsp ground cumin
- 2 medium zucchini, cut in half lengthwise
- ½ cup uncooked instant rice
- 10 inch spinach, chile, or plain flour tortillas, warmed
- 1 cup chopped tomatoes
- ¾ cup shredded Monterey Jack cheese with jalapeño peppers
- ¼ cup sliced green onions
How to Make It
- In a 3-½- or 4-quart slow cooker add sweet pepper, onion, and celery. Top with chicken. Combine taco sauce, bouillon, and cumin; pour over chicken.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 2-½ to 3 hours. Cut zucchini into ½-inch slices. Stir into cooker. Cover; cook for 30 minutes more. Stir in rice. Cover and let stand for 5 minutes.
- To serve, divide mixture among warmed tortillas. Top with tomatoes, cheese, and green onions. Fold bottom edge of each tortilla up and over filling; fold in opposite sides. Roll up from bottom; if needed, secure with toothpicks.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 328 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 3 g 15% |
Trans Fat 0.0 g |
Cholesterol 59 mg 20% |
Sodium 603 mg 10% |
carbohydrates 35 g 27% |
Dietary Fiber 3 g 8% |
Sugars 4 g 4% |
Protein 27 g 54% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |