Santa Fe Chicken Wraps with Fresh Pico de Gallo and Guacamole!

My friend, Jen, literally just posted this recipe on her blog, but I cannot help it I HAVE GOT to re-post it! Kyle and I made this Santa Fe Chicken last night, and I am debating eating it for breakfast tomorrow... seriously it is that good. It is without a doubt the perfect combination of flavors and SO easy. So without further ado...

Santa Fe Chicken Wraps
Ingredients:
1-1/2 lbs. chicken breasts (I used 3)
1 can Rotel, undrained
1 can black beans, drained and rinsed
8 oz. frozen corn (or the kernels from 3 ears)
1/4 cup chopped fresh cilantro
2 cups chicken broth
3 scallions, chopped (whites and a little bit of the green)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1-1/2 teaspoons salt
1 teaspoon black pepper
tortillas to wrap it all in or this amazing rice

Directions:
Combine chicken broth, beans, corn, Rotel, cilantro, scallion, garlic powder, onion powder, cumin and salt and pepper in the crock pot. Season chicken breasts with salt and pepper and nestle down in the juices. Cook on low for 8-10 hours or on high for 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust seasoning if needed. You can serve this over rice and top with desired toppings, or wrapped in a tortilla.

You know it wouldn't be in our house without a little cheese and pico de gallo on top!
Which brings me to the next 2 recipes! Pioneer Woman's Pico de Gallo and Guacamole! Man they were SO good!!

For the Pico De Gallo:
• 5 whole Plum (roma) tomatoes
•1/2 whole Large (or 1 small) onion
• 3 whole Jalapeno Peppers (we only used 2 and make sure you don't put the seeds or core in unless you like your mouth to be on fire!)
• Cilantro
• Lime Juice
• Salt to Taste

For the Guacamole:
• 3 whole avocados
• Pico de Gallo
• Lime Juice
• Salt to Taste

Preparation Instructions
Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.

I hope y'all enjoy these as much as we do. Let us know if you try them!