Slow Cooker Fiesta Ranch Chicken Wraps

Crunchy, savory, and the right amount of kick! These Slow Cooker Fiesta Ranch Chicken Wraps are perfect for a busy weekday lunch or dinner recipe. 

Ingredients
Slow Cooker Fiesta Ranch Chicken

• 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 (optional)
• 2 medium chicken breasts (about 1 – 1 1/2 pounds)

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

1. Mix together the yogurt, oil, and warm water in a medium bowl.
2. Mix in the parsley, onion powder, chives, chili powder, cumin, garlic, salt, pepper, and crushed red pepper (optional).
3. Place the chicken breasts in the slow cooker.
4. 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).
5. Place the lid on the slow cooker and cook on high for 2 hours.
6. When the chicken is almost done cooking, lay out each tortilla or wrap.
7. Layer the tortillas with the leftover ranch dressing, chopped spinach, sliced bell peppers, sliced tomatoes, corn, beans, and avocado slices.
8. Once the chicken is done cooking, use two forks to shred it into small pieces.
9. Add chicken to each wrap.
10. Roll each tortilla into a wrap and cut into halves.
11. Serve and enjoy!