Ingredients
4chicken thighs
½tspkosher salt
¼tspblack pepper
2tbsplemon juice
3tbsp greek yogurt
¼tspWorcestershire
¼cupparmesan cheese
4tbspolive oil
¼tspsalt
⅛tspblack pepper
1cupcherry tomatoes,halved
¾cupcroutons
4spinach Tortillas
4Romaine lettuce leaves,large
½cupparmesan cheese
Preparation
Pat the chicken dry and place skin side up in a single layer in a slow cooker. Season with salt and pepper and cook on low for 7 to 8 hours.
Remove from the slow cooker and remove skin and bone, then shred gently with two forks.
Combine the salad dressing ingredients and whisk together.
Lay the spinach tortillas on a tray, then add the lettuce leaf, ¼ of the each of the components: chicken, dressing, tomatoes, croutons and Parmesan cheese.
Tuck in the sides of the tortilla and roll like a burrito to serve.
