Crock Pot Greek Chicken Wraps Recipes

SLOW COOKER GREEK CHICKEN

Steps:

• Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the oil in a large skillet over medium high. Sprinkle the chicken with salt and pepper, then place it in the hot pan, seasoned side down. Let brown on the first side for 1 to 2 minutes until golden, then flip and brown on the other side for 1 additional minute. If your skillet isn't large enough to fit all of the chicken pieces, work in batches so that the chicken does not overlap. Transfer the chicken to the slow cooker.
• Arrange the peppers, olives, and onions around the chicken (do not place on top).
• In a small bowl or measuring cup, whisk together the red wine vinegar, garlic, honey, oregano, and thyme. Pour over the chicken and vegetables. Cover and cook for 1 1/2 to 2 hours on high or 3 to 4 hours on low, until the chicken is cooked through and the center reaches 165 degrees F. Serve warm, sprinkled with feta and fresh herbs.

CROCK POT GREEK CHICKEN WRAPS RECIPE

Steps:

• Cut the potatoes into quarters and place them into the bottom of a slow cooker.
• Place the boneless chicken thighs on top of the potatoes.
• Add the quartered onion and crushed garlic to the crock pot.
• Sprinkle the oregano, salt and pepper over the top of the ingredients.
• Drizzle with the olive oil.
• Cook on low for 5-6 hours or high 3-4 hours.
• Chicken is cooked through when an internal temperature of 165 degrees has been reached.
• Shred the chicken and mix with the rest of the ingredients in the slow cooker.
• For each serving warm a tortilla, spread about 1/2 cup of the chicken down one edge of the tortilla.
• Grate fresh Parmesan cheese over the wrap filling, drizzle with Italian seasoning and roll wrap around filling.
• Serves 4-6.

CROCK POT CHICKEN TORTILLA WRAPS

Steps:

• Place frozen chicken breasts, Rotel, corn, black beans, cream cheese, ranch seasoning, cumin, onion powder & chili powder into crock pot set on low heat. Cook for 6 hours or until chicken is done, stirring every hour or so. Remove chicken breasts and shred then return back to mixture and stir. Serve immediately. Place chicken mixture onto tortilla. Add cheese, sour cream, avocado or any other desired toppings.

SHREDDED CHICKEN GYROS

Steps:

• In a 3-qt. slow cooker, combine first 9 ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings.

SLOW-COOKED CHICKEN CAESAR WRAPS

Steps:

• Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker., Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.