Mexican Chicken Wraps

Yesterday morning before church I put Mexican Chicken (aka Tex-Mex Chicken) in the slow cooker so we'd come home to a nice meal without a lot of work. This recipe makes a large batch of Mexican Chicken so we had enough left to make another meal today.

To your slow cooker add:
4 large chicken breasts
1 can black beans, drained & rinsed
1 can corn, drained
1 package taco seasoning
1 jar of salsa

Cook on low for 6-8 hours or on high for 3-4 hours. Just before serving shred chicken and add 1 cup of reduced fat sour cream to the slow cooker. Serve over rice.

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Today we used the leftover Mexican Chicken on some whole wheat, high fiber, tortillas. They were delicious! 

I know that rising grocery costs are probably a concern for most families right now, as they certainly are for us. But this dish was especially economical. 

$4.91 for Chicken Breasts (I used bone-in breasts because they were on sale at Kroger this week)

$0.69 for black beans

$0.79 for corn

$0.35 for taco seasoning

$1.99 for salsa

$0.99 for sour cream

Total Cost: $9.72 (not including the rice) and this meal fed my family of 5 for two meals and we still have leftovers for my husband to take to work for lunch one day this week. 

This meal also fits into a low calorie plan with ease. The Mexican Chicken has 196 calories per serving. 

Edited to Add:
Kid Rating: This one gets a 6 thumbs up! They liked it best on wraps, but it was great on rice as well.