Chili chicken wraps

makes approximately 5 wraps 

2 hours in oven, OR 6 hours on low in the crockpot 

1lb boneless, skinless chicken breasts 

1 medium onion, diced 

1/2 sweet pepper, diced 

juice of half a lime 

1 can tomatoes, with juice (796ml or 28fl oz) 

1 Tbsp chili powder (or to taste) 

1 Tbsp cumin (or to taste) 

1/2 tsp. paprika 

1 tsp. garlic powder 

1/2 tsp salt (to taste) 

few cracks of fresh ground pepper 

fajita wraps 

for serving: shredded cheese, lettuce, salsa, sour cream for garnishes 

For the STOVETOP OR OVEN (preheat to 350 degrees):
Spray an oven proof skillet with cooking spray, or heat with about 1Tbsp oil. Add onions to hot pan, and cook until starting to carmelize (about 5 or 6 minutes). Add chicken breasts and brown on all sides. Stir in the rest of the ingredients.

If preparing on your stovetop, turn heat down to low and simmer gently, uncovered (use a splatter screen or a lid half on) until chicken shreds easily – about 45 minutes.

If using the oven, after stirring in all the ingredients, put in the oven and bake until the chicken shreds easily (about 1.5 hours). Bake uncovered. 

For the CROCKPOT or SLOWCOOKER:
Spray the inside of your crockpot with cooking spray – makes for an easier cleanup.

Put all ingredients into the crockpot or slowcooker, stir together, and cook on low for about 6 to 8 hours. If cooking on High, cook for about 4 hours. To test if it is done, chicken should shred easily with two forks.