Mama's Lavash Chicken Chimichanga

Name: Mama''s Lavash Chicken Chimichanga Recipe
Yield: 1
Ingredients: 2.0 ounces Chicken Breast (cooked) no skin roasted; 0.25 tbsp Pace Chunky Salsa - Mild; 0.25 cup Colby and Monterey Jack Cheese shredded; 1.0 serving Joseph's Flax Oat Bran & Whole Wheat Flour Lavash Bread (1/2 lavash)

(1)

Number of Servings: 1

Ingredients

2.0 ounces Chicken Breast (cooked), no skin, roasted0.25 tbsp Pace Chunky Salsa - Mild0.25 cup Colby and Monterey Jack Cheese shredded1.0 serving Joseph's Flax, Oat Bran & Whole Wheat Flour Lavash Bread (1/2 lavash)

Directions

Mix chicken and salsa. Roll in lavash. Airfry 350 degrees, 8 min.

Serving Size: 1

Number of Servings: 1.0

Recipe submitted by SparkPeople user HORNAMRJ.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 203.2
Total Fat: 10.6 g
Cholesterol: 57.8 mg
Sodium: 455.4 mg
Total Carbs: 8.1 g
Dietary Fiber: 3.1 g
Protein: 23.2 g

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Chicken Enchilada-Style for the Slow Cooker

I threw this together from what I had in my pantry at the time. With proper planning, I'd use fat-free soup and sour cream. It is delicious as-is, but fat could certainly stand to be cut.

You can put the chicken into the slow cooker while still frozen, so prep time is virtually non-existent! A great choice to throw in before bed for lunch at work or in the morning for that night's dinner.

This recipe calls for two pounds of chicken, also because it was what I had available (three large breasts), but would make a great meal with just one pound, too.

I served this along with brown rice and black beans. Tasty!Submitted by: BLUEKITTEN