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; total fat 8g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 59mg; sodium 603mg; potassium 559mg; carbohydrates 35g; fiber 3g; sugar 4g; protein 27g; trans fatty acidg; vitamin a 632IU; vitamin c 32mg; thiaminmg; riboflavinmg; niacin equivalents 12mg; vitamin b6mg; folate 60mcg; vitamin b12mcg; calcium 162mg; iron 3mg.

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