Be still my beating heart. Anything with caesar salad in it is like heaven for me, and this brought back lots of memories of a favorite college eatery. I used to get these delicious Chicken Caesar Wraps for lunch, and they were sooooo yummy, with lots of flavor - and croutons to boot! Can't go wrong with croutons - but in this wrap they add a nice crunch! You can also serve this warm or cold, depending on the season.
2 pounds boneless skinless chicken thighs
1/2 cup of prepared Caesar dressing (I suggest Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
fresh chopped parsley
1 TBS. lemon juice
1/2 teaspoon ground pepper
16 romaine leaves, washed and left in whole pieces
1 c. sliced roma tomatoes
sliced avocado (optional)
8 Whole Grain Tortillas
1 c. caesar salad croutons
additional caesar dressing & parmesan, if desired
chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low
heat for about 5 hours.
2. Remove chicken from cooker using a slotted spoon
and drain water. Shred chicken, discarding any fat, and return to crock pot.
3. Add dressing, Parmesan cheese, parsley, lemon juice and pepper over the top.Stir until mixed evenly. Cover and cook on low for 1 hour.
4. To assemble, place out a tortilla or wrap and cover with 2 long leaves of lettuce, a few slices of tomato and avocado, and then spoon 1/4 cup chicken mixture onto each wrap. Cover with additional dressing and cheese, if desired, top with croutons, and serve.