Have a good weekend, folks? Ours was jam-packed with all kinds of crazy. But we're somehow able to hit reset every Monday, and start a brand new week of crazy all over again.
This wrap is killer. I found the recipe over at the amazing Taste and Tell, and thought it looked incredible! I made a few changes of mine own to the recipe along the way:
I don't usually have cooked chicken on hand (unless it's a leftover, and in that case it's already seasoned with something else), and I wanted the raw chicken I had to be infused with as much basil pesto flavor as possible. So I threw them both in my small slow cooker, and let the juicy depth of the pesto slowly seep right into the savory chicken. I think it took the chicken up a whole new level, and when placed on the whole wheat wrap with two different kinds of sliced cheese, it melted everything together perfectly.
Also, I salted and peppered the tomatoes - always a win. So simple, but it changes everything.
We had these wraps for dinner, and then for lunch again (cold) for the next couple days. The bright flavors kept like a dream, and was such an easy & tasty dish (with a lovely side of fruit, of course).
Slow Cooker Basil Chicken Wraps
makes 6 wraps
2 medium raw chicken breasts, trimmed
2/3 C homemade/store-bought basil pesto
1/2 t salt
1/2 t pepper
6 slices provolone cheese
6 slices mozzarella cheese
romaine lettuce, chopped
2 large tomatoes, sliced and seasoned with salt and pepper
12 whole wheat medium tortillas
1. Place chicken breasts in a small slow cooker. Season with salt and pepper. Dump pesto right over chicken breasts. Cover with lid and slow cook 4 hours on high.
2. Remove lid, shred with two forks (should fall apart so easily!)
3. Heat tortillas in the microwave for 5-10 seconds each, layer mayo, cheese slices (one slice provolone/mozzarella per wrap), pesto chicken, lettuce, and tomatoes on warm tortillas. Tuck in ends and roll other ends over. Serve immediately, or take for lunch cold.
recipe adapted from: taste and tell