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tex mex wraps

DK_54be86d87d819 avatar
Recipe by
D K
@DK_54be86d87d819
Anywhere, AL

My husband loves these, he can't seem to stop when he smells this cooking in the crock pot....of course the smell hits him before he ever gets to the door!

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yield 12 serving(s)
prep time 1 Hr
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For tex mex wraps

  • 1 Tbsp
    chili powder
  • 2 tsp
    ground cumin
  • 1 tsp
    salt
  • 1/4 tsp
    ground red pepper
  • 1
    boneless chuck roast, cut into 4 pieces
  • 1
    med onion chopped
  • 3 clove
    garlic minced
  • 1 c
    salsa, divided
  • 12
    flour tortillas, warmed
  • 1 c
    shredded cheddar or monterey jack cheese
  • 1 c
    chopped tomato
  • 1/4 c
    chopped cilantro
  • 1 can
    rotel tomatoes w/ green chiles

How To Make tex mex wraps

  • 1
    Blend chili powder, cumin, salt, and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of crock pot, top with meat.
  • 2
    Spoon 1/2 cup salsa over meat, along with the rotel, cover and cook on low for 8 hrs. (6 on high). Remove meat from crock pot, place on plate and use 2 forks to shred meat. Skim off and discard fat from cooking liquid, return meat to juices in crock pot and mix well. Adjust seasonings to your taste.
  • 3
    Place shredded meat on warm tortillas, top with cheese, tomato. Roll up to enclose filling. Serve with remaining salsa.
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