Categories: Slow Cooker

Ingredients

• 1 medium zucchini, halved lengthwise and cut into 3/4-inch slices
• 1 large green pepper, cubed
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 1/2 lbs chicken breasts, cut into 1/2-inch strips
• 8 oz bottle green taco sauce
• 1 tsp instant chicken bouilon granules
• 1/2 tsp ground cumin
• 1 cup instant rice
• 6-8 10-inch tortillas
• 3/4 cup shredded Monterey Jack cheese with jalapeno peppers
• 2 small tomatoes, chopped
• 2 green onions, sliced

Directions

1. In a slow cooker combine zucchini, green pepper, onion and celery. Top with chicken strips. In a small bowl combine taco sauce, bouillon and cumin. Pour over chicken.

2. Cover and cook on LOW 6-7 hrs. Stir in rice. Cover and let stand 5 minutes.

3. Warm tortillas according to package. Divide chicken mixture evenly among warmed tortillas. Top with shredded cheese, tomatoes and green onions. Fold up bottom edge of each tortilla over filling. Fold in opposite sides just until they meet. Roll up from the bottom. Secure with wooden toothpicks, if necessary.

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