Slow Cooker Fiesta Ranch Chicken Wraps

These wraps are perfect for a busy weekday lunch or dinner recipe- crunchy and fresh with the right amount of kick!

• 1 cup plain yogurt (or light sour cream)

• 1/2 Tablespoon avocado oil

• 1 Tablespoon warm water

• 1/2 teaspoon dried parsley

• 1 teaspoon onion powder

• 1 teaspoon dried chives (or dried onions)

• 1 1/2 teaspoons chipotle chili powder

• 1/2 teaspoon ground cumin

• 1 teaspoon minced garlic

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon crushed red pepper

• 2 Chicken breasts

Ranch Chicken Wraps

• 4 large whole wheat tortillas (or lavash flatbread)

• 1 1/2 cups spinach, chopped

• 1 medium bell pepper, thinly sliced

• 6-8 medium grape tomatoes, sliced

• 1/2 cup corn, cooked

• 1/2 cup beans, cooked

• 1 medium avocado, sliced

Instructions

• Mix together the yogurt, oil, and warm water in a medium bowl.

• Mix in the parsley, onion powder, chives, chili powder, cumin, garlic, salt, pepper, and crushed red pepper (optional).

• Place the chicken breasts in the slow cooker.

• Spread 2-3 Tablespoons of the homemade ranch sauce over the chicken (making sure not to dip the spoon back into the bowl of ranch to prevent contamination).

• Place the lid on the slow cooker and cook on high for 2 hours.

• When the chicken is almost done cooking, lay out each tortilla or wrap.

• Layer the tortillas with the leftover ranch dressing, chopped spinach, sliced bell peppers, sliced tomatoes, corn, beans, and avocado slices.

• Once the chicken is done cooking, use two forks to shred it into small pieces.

• Add chicken to each wrap.

• Roll each tortilla into a wrap and cut into halves.

• Serve and enjoy!