Ingredients (9)
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chicken tenders 7
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olive oil 1 tablespoon
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chipotle chili powder 1 teaspoon
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flat wraps 4
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tomatoes, diced 2
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corn ½ cup
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black beans ½ cup
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avocado, diced 1
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Hidden Valley® Greek Yogurt Ranch 4 tablespoons
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Categories (4)
Steps (3)
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1Place chicken tenders, olive oil and chipotle chili powder in the slow cooker. Cook on low for 4 hours.
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2When the chicken is done (check to ensure that it is fully cooked), lay out the flat wraps and drizzle 1 tablespoon of Hidden Valley® Greek Yogurt Ranch over each one.
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3Top wraps evenly with tomatoes, corn, black beans, avocado and chicken. Serve immediately.
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1Place chicken tenders, olive oil and chipotle chili powder in the inner pot of your multi-cooker. Pour 1½ cups broth over the chicken.
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2Turn on the multi-cooker and secure lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 6 minutes. Select “cancel” to turn off the machine.
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3Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.”
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4When the chicken is done, lay out the flat wraps and drizzle 1 tablespoon of Hidden Valley® Greek Yogurt Ranch over each one. Top wraps evenly with tomatoes, corn, black beans, avocado and chicken. Serve immediately.
* Always follow manufacturer’s instructions.
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Did you make this recipe?
I made it
(15 people made this)
Notes
Keeping Notes? Save 'em here.
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