2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano
2 teaspoons dried parsley
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons pepper
¾ cup Caesar dressing
1 cup freshly grated Parmesan cheese
1 package large flour tortillas
8-12 whole pieces of romaine leaves
1 red onion, thinly sliced
In a 6-quart slow cooker, add chicken, olive oil, oregano, parsley, garlic powder and onion powder. Rub oil and spices into chicken.
Cook on high for 4 hours, or on low for 7 hours.
Remove chicken from slow cooker. Shred in a large bowl using two forks.
Add pepper, Caesar dressing and Parmesan cheese to the chicken. Mix well.
To build wrap: Heat both sides of tortillas in a large pan until soft. Place one or two romaine leaves in the center of the tortillas. Add chicken on top of lettuce, about 1 cup. Top chicken with red onions, fold in one end of the tortilla and roll like a burrito.