Instructions

• Place 1 pound boneless, skinless chicken breasts in the slow cooker. Add 3 cups salsa (no sugar added), 1 teaspoon ground cumin, 2 tablespoons chili powder, 1/2 cup corn kernels, 1/2 cup black beans, and 1/2 cup low-sodium chicken broth. Stir to combine and coat the chicken.
• Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is tender.
• Remove the chicken from the slow cooker and shred it with two forks.
• Return the shredded chicken to the slow cooker, stir to combine with the sauce, cover, and cook an additional 30 minutes on low or 15 minutes on high.
• Warm 8 whole-wheat flour tortillas (in a dry skillet, microwave, or oven) while the chicken finishes.
• Divide the shredded chicken among the tortillas (about 2 tablespoons per tortilla). Top each with the following, divided evenly: 1 cup shredded romaine lettuce, 1 large diced tomato, 1 cup shredded low-fat cheddar cheese, 1/4 cup diced avocado, and 1/4 cup plain Greek yogurt.
• Fold or roll the tortillas and serve immediately.