Ingredients:
1-pound boneless skinless chicken breast halves
2 cups chicken broth
3/4 cup creamy caesar salad dressing
1/2 cup shredded parmesan cheese
1/4 cup minced fresh parsley
1/2 teaspoon pepper
2 cups shredded lettuce
6 flour tortillas (8 inch)
Directions:
1. Place chicken and broth in at least a 1 1/2 quart slow cooker. Cook, covered, on low 3-4 hours, or until it reaches the internal temperature of 165 degrees. Remove chicken and discard cooking juices. Shred chicken with two forks and return to slow cooker.
2. Add in dressing, parmesan, parsley and pepper. Stir and heat through. Serve in tortillas with lettuce and, if desired, additional shredded parmesan cheese.
Recipe by Taste of Home
Additional Commentary:
Back to school is busy enough without having to worry about packing your child's lunch each day. This recipe takes away one stressor and replaces it with an easy recipe that your kids will really enjoy, and keep them going through their day.