Chicken Caesar Wraps with Balsamic Mushrooms and Roasted Potatoes

Wraps:

• 2 packs of boneless skinless tenders
• 1 bottle caesar dressing
• 1/2c vegetable broth
• 1/2 tsp garlic powder
• 1/2c parmesan cheese
• Salt & Pepper
• Lettuce
• Tomatoes
• Spinach wraps
• Raspberry vinaigrette

1. Place chicken, 3/4 bottle of dressing, broth, garlic powder, and salt & pepper in crockpot.
2. Cook on low for 4 hours.
3. Remove chicken and drain liquid. Shred chicken and put back in crockpot. Add parmesan cheese and melt for about 20 minutes on warm. Mix well.
4. To assemble wrap, scoop some chicken on to spinach wrap. Add lettuce, tomatoes, a little more parmesan cheese and raspberry vinaigrette. Make sure you leave an inch on the top and bottom!
5. To close and keep everything inside, fold in the top and bottom of the wrap, and roll up tightly. Slice in half.

Balsamic Mushrooms:

• 1 TB butter
• 1 onion, chopped
• 1 pack of steak cut mushrooms
• 3/4c balsamic vinegar
• 1 tsp dried basil
• Salt & pepper

1. Melt butter in pan over medium heat.
2. Add chopped onions, cook down for about 5 minutes with salt and pepper.
3. Add mushrooms, cook for another 5 minutes.
4. Add balsamic vinegar and basil. Simmer until thickened, about 10-15 minutes. Stir occasionally.

Rosemary potatoes

• 1 pack of mini-potatoes or 3 large potatoes, chopped
• 2 TB rosemary (dried or fresh)
• 1 TB olive oil
• Salt & pepper

1. Preheat oven to 400 degrees.
2. Chop potatoes and put in 13×9 baking dish.
3. Add rosemary, salt & pepper.
4. Drizzle olive oil, toss well.
5. Bake for 25 minutes.