Crock Pot Chicken Caesar Wraps
If you follow me on Facebook, you know that lately, I have been admitting to some pretty weird food hang ups. If you missed it, here are a few things I have revealed:
- I have never eaten ketchup, mustard, relish
- I may have been served something with mayo in it, unbeknownst to me, but I have never eaten mayo voluntarily or knowingly
- I did not try peanut butter until my late 20′s. I still, to this day, have never eaten a peanut butter sandwich
- For most of my life I only would use olive oil on salad and the salad was iceberg & cucumbers
- In my late twenties I finally tried Italian dressing, making the list of dressings I am willing to use : Italian, Creamy Italian, Ranch, Vinaigrette’s and Blue Cheese
You’ll notice Caesar dressing is not on my list of approved dressings. I had never tried it, nor did I ever want to.
Because I’ve been obsessed lately with wrapping foods (egg rolls, wraps etc) I got the idea that I would make salad wraps for dinner. I wasn’t sure where to begin with Chicken Caesar, so I did what we all do, I took my idea to Pinterest. I didn’t really find what I was looking for exactly but there were about 100 recipes for various ways to serve Crock Pot Chicken Caesar. So I took that idea and added it to a wrap with the bagged romaine.
Once the chicken was cooked, I was hesitant to eat it. I am not a huge fan of hot meat on a cold salad (surprise, surprise), but I was schooled by our oldest, that it’s the best way to eat a Chicken Caesar Salad. So I wrapped them and took a bite, and I was immediately regretful that I have never made this before. I don’t know if it was just that I never had Caesar dressing before and I loved it, or if it was the entire combination, or what.
Here is what I do know: This was flippin’ awesome! I saved my leftover chicken and ate two more for lunch the next day.
Print Crock Pot Chicken Caesar WrapsIngredients
- 3 boneless chicken breasts
- 2 C chicken broth
- 1/4 C chopped parsley
- 3/4 C Caesar dressing
- 1/2 C parmesan cheese, shredded
- 1/2 tsp freshly ground black pepper
- 1 bag shredded romaine lettuce (about 2 C)
- 4-6 large flour tortillas
Instructions
- Line your crock pot with a liner or spray with non stick spray
- Place chicken in crockpot and pour in chicken broth.
- Cook, covered, on low for 4 hours.
- Remove chicken. Drain liquid from crock pot.
- Shred chicken and return to crock pot.
- Add dressing, parmesan cheese, parsley and pepper to the shredded chicken. Stir. Replace cover and cook for 30 more minutes.
- Lay tortillas out, add chicken mixture and romaine lettuce. Roll up and enjoy.
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