Chicken Burritos

(from:200 Low-Carb Slow cooker Recipes ~ by Dana Carpender)

Ingrediance:
2 1/2 pounds boneless, skinless chicken thighs
5 clove garlic, crushed
2 tablespoons chili powder
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon salt
1 large jalapeno, minced or 2 teaspoons canned jalapenos
12 6inc low carb tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup light sour cream
3/4 cup salsa
1/2 cup chopped fresh cilantro (optional)

Directions:
In a bowl, mix the garlic, chili powder, oil, lime juice, salt, & jalapeno together. Pour over the chicken & stir to coat. Cover the slow cooker, set on low & let it cook for 10 hours. (OR cook on high for 5hours)

When the times up, stir the mixture with a fork to reduce the chicken to a big pot of tasty chicken shreds. Fill each tortillas 1/3 cup chicken and top with lettuce, cheese, 1 tablespoon sour cream, a generous tablespoon salsa & a sprinkling of celantro if desired. Wrap & EAT UP!

This is a great meal for families that has some low-carb & some non-low-carbers, just give them regular or (perferably) whole wheat flour tortillas. The chicken keeps well in the fridge & reheats quickly in the microwave for a fast snack.

Yeld: 12servings, per serving: 225calories, 13 g fat, 22 g protein, 14 g carbohydrate, 9 g dietary fiber, 5 g usable carbs.