Easy Chipotle Chicken Burritos with Bacon by Nikita Fair

Ingredients

• 1 lb Boneless, skinless chicken breast
• 4 oz Bacon, diced
• 1/2 cup Chipotle peppers in adobo sauce (pureed)
• 1/4 cup Adobo sauce (from chipotle can)
• 1/4 cup Greek yogurt (plain, non-fat)
• 2 tbsp Lime juice
• 1 tsp Garlic powder
• 1 tsp Cumin
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 2 cups Shredded mozzarella cheese
• 1/4 cup Chives, finely chopped
• 6 Large whole wheat tortillas
• 6 Sheets of aluminum foil

Instructions

1. Place chicken breasts in a slow cooker. Add water or chicken broth to cover. Cook on low for 3 hours, or until chicken is cooked through and easily shreds.
2. While chicken cooks, fry the diced bacon in a skillet over medium heat until crispy. Drain on paper towels and set aside.
3. In a blender or food processor, combine pureed chipotle peppers, adobo sauce, Greek yogurt, lime juice, garlic powder, cumin, salt, and pepper. Blend until smooth to create the chipotle sauce.
4. Remove chicken from the slow cooker and shred it using two forks. Discard any excess liquid from the slow cooker.
5. In a large bowl, combine the shredded chicken, cooked bacon, shredded mozzarella cheese, chopped chives, and the prepared chipotle sauce. Mix well until everything is evenly coated.
6. Lay out a tortilla and spoon about 1/6 of the chicken mixture onto the center. Fold in the sides and tightly roll the bottom up to form a burrito.
7. Wrap each burrito tightly in aluminum foil. These can be refrigerated for up to 3 days or frozen for longer storage.
8. To reheat, remove foil and microwave for 2-3 minutes, or until heated through. For a crispier exterior, heat in a dry skillet after microwaving.