Packed with flavorful ingredients, this recipe is the perfect way to get your daily dose of veggies.

Source: Midwest Living
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Ingredients

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Directions

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  • In a 3 1/2- or 4-quart slow cooker combine sweet pepper, onion, and celery. Top with chicken. In a small bowl combine taco sauce, bouillon granules, and cumin. Pour over chicken.

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  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 2 1/2 to 3 hours. Cut zucchini into 1/2-inch slices. Stir into mixture in cooker. Cover and cook for 30 minutes more. Stir in uncooked rice. Cover and let stand for 5 minutes.

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  • To serve, divide chicken mixture evenly among warmed tortillas. Top with tomatoes, cheese, and green onions. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks.

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To warm tortillas, preheat oven to 350°F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts

328 calories; 8 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 59 mg cholesterol; 603 mg sodium. 559 mg potassium; 35 g carbohydrates; 3 g fiber; 4 g sugar; 27 g protein; 0 g trans fatty acid; 632 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 3 mg iron;

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