Southwest Chicken Wraps

I saw this recipe a while back and thought it sounded fantastic! 
Original Recipe Source: The Larson Lingo 
I made some adjustments and turned this into one of our favorite family meals. You make it in the crock pot so it is easy and delicious:

 
Southwest Chicken Wraps

Ingredients:

4-6 thawed boneless skinless chicken breasts
1 can corn, drained
1 can black beans, drained and rinsed
1 can rotel tomatoes (I use mild for the kiddos, but you can choose what you like)
1 (8 oz) pkg cream cheese (don't use fat free, it won't melt well)
1 pkg taco seasoning
Butter or Margarine - Just enough to coat the bottom of your frying pan
Flour tortillas
Shredded Cheese - Any kind that you like, just enough to sprinkle on top of your chicken when you make the wraps so the amount you need just depends on how much you like to use and how many wraps you make.

Directions:
1. Place chicken breasts into your crock pot. If they are smaller breasts you can use 6, if they are large I would recommend 4. Top chicken with the taco seasoning. Cook on high for 3-4 hours or low for 6-8 hours. You do not need to add any liquid, the chicken will create it's own juice as it cooks. 

* If you want to throw this in the crock pot before work and eat as soon as you get home you can place all items (except cream cheese) in the crock pot together and set it to low. I recommend adding the cream cheese when you get home, it only takes a few minutes to melt and will have a much better consistency than it does if you leave it in there all day.
  

* I don't recommend using frozen chicken breasts, they will create a lot of juice when cooking and will make the dish really watery. If you have to use frozen chicken, you may need to add a little more seasoning. If you plan your menu ahead you can see it on your menu board and you won't forget to take the chicken out to defrost the night before!

2. When your chicken is cooked use 2 forks to shred it up.

3. Add the remaining ingredients and continue to cook for 20 - 30 minutes, until the cream cheese is melted and heated through. (If you cooked all ingredients together then you will just throw the cream cheese in at this point)  

4. Heat a frying pan and melt some butter, just enough to coat the bottom of the pan.

5. Spread some chicken mixture in the middle of a flour tortilla, sprinkle with shredded cheese, fold in your sides and then the top and bottom to completely close in the chicken mixture (like a burrito). 

6. Place the rolled tortillas seam side down into your pan and allow to cook to a light golden brown then flip and do the same to the other side. Your wrap will be slightly crispy on the outside and cheesy and creamy on the inside.

You could also use this chicken mixture over lettuce as a chopped chicken southwest salad.

Enjoy!