Southwestern Chicken Wraps

Ingredients

• 2 Tbsp heinz apple cider vinegar 
• 1 Tbsp heinz balsamic vinegar 
• 1 cup hickory smoke barbecue sauce kraft
• 0.5 tsp pepper black
• 2 Tbsp brown sugar 
• 1 tsp onion dried minced
• 8 6-inch flour tortillas ()
• 0.3 tsp garlic powder 
• 3  pasilla peppers green cut into thin strips
• 2 lb chicken thighs boneless skinless

Equipment

• slow cooker
• cutting board

Directions

1. Place chicken in slow cooker sprayed with cooking spray; top with green peppers.
2. Mix all remaining ingredients except barbecue sauce and tortillas until blended; pour over ingredients in slow cooker. Cover with lid.
3. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
4. Remove chicken from slow cooker; place on cutting board. Cool 10 min.; pull into shreds with 2 forks. Return to slow cooker. Stir in barbecue sauce; cook, covered, on HIGH 15 min. Meanwhile, warm tortillas as directed on package.
5. Spoon chicken mixture onto tortillas; roll up.