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
- Place chicken, 3/4 bottle of dressing, broth, garlic powder, and salt & pepper in crockpot.
- Cook on low for 4 hours.
- 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.
- 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!
- 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
- Melt butter in pan over medium heat.
- Add chopped onions, cook down for about 5 minutes with salt and pepper.
- Add mushrooms, cook for another 5 minutes.
- 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
- Preheat oven to 400 degrees.
- Chop potatoes and put in 13×9 baking dish.
- Add rosemary, salt & pepper.
- Drizzle olive oil, toss well.
- Bake for 25 minutes.
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