I feel like I should start off by saying that I am usually anything but a caesar dressing fan. I would probably east just about any other sort of salad before I would even consider a caesar salad. I honestly can't say why either. I'm not sure if it's a texture issue, a taste issue, or if I'm just plain weird.
I'm thinking it's the the latter of the two.
I am also not a very big wrap fan. I suppose I'd rather eat a sandwich or a salad rather than the combination of the two. It must be a mental notion that the only things that belongs in tortillas are breakfast tacos and fajitas.
No matter the reason, I think I just changed my own mind with stepping outside of the box with these wonderful chicken caesar wraps.
There's only good stuff in here too. Chicken, veggies, and a little bit of cheese. Well, you know... aside from the dressing that the chicken was cooked in!
This is a great little meal that could be made and served as either lunch or dinner. You simply toss a few things in the crock pot, let it's do it's job, and then roll it all up to enjoy a quick, easy and rather tasty wrap.
To make this a meal, serve it with a side of dressing for dipping, and some fruit, a side salad, or some soup!
You could also get away with making these ahead of time as a pre-packed lunch or for a grab-and-go bite on those super busy weekdays. Just be sure that you store them in baggies in the fridge until ready to eat.
The chicken is great served warm in the wrap or even after being kept chilled in the fridge. Either way, you can't really go wrong!
Skinny Chicken Caesar Wrap (Crock Pot)
Servings: 6 • Size: 1 Wrap • Calories: 213.6 • Fat: 9.3 g • Carb: 13.9 g • Fiber: 7.3 g • Protein: 25.2 g • Sugar: 1.1 g • Sodium: 402.1 mg
2 Lb. Boneless Skinless Chicken Breast
1/2 C. Light Caesar Dressing
1 Tsp. Dried Parsley
1 Tsp. Dried Basil
Salt & Pepper to Taste
6 Multi-Grain Low Carb Tortillas (60 Cal. Each)
3/4 C. Romaine, Chopped
1 Roma Tomato, Diced
3/4 C. Reduced Fat Shredded Italian Cheese Blend
Place the chicken, caesar dressing and seasoning into a crock pot.
I even used my small 'dip' size crock pot.
Secure the lid and cook for 3-5 hours on high or 4-6 hours on low.
Remove the chicken from the crock pot and shred with two forms or in the bowl of your stand mixer with the paddle attachment.
Discard the liquid remaining in the crock pot.
Top each tortilla with 2 tbsp. lettuce, about 1/4 c. of the chicken, a sprinkle of diced tomatoes, and 2 tbsp. of the Italian cheese.
Carefully roll it all up leaving the seam side down.
Cut in half, serve and enjoy!