This is our current favorite for Sunday lunch. The whole family agrees that they are delicious and they are super easy for me because they require very little prep the day before, and who doesn't want a Saturday off?! ☺ I usually try to bake the bacon and wash and crisp the lettuce the day before and have it handy in the fridge. But that is about the extent of planning ahead that is needed.
I don't know about you but I spend a good deal of time in the spice aisles of the local grocery stores looking for something intriguing and different that I haven't tried yet. Recently I discovered the Fiesta Citrus Perfect Pinch Seasoning from McCormick and thought I would give it a try. We really like it on this chicken. We like to use the Applewood Smoked Bacon for these along with a Cheddar CoJack blend of shredded cheese. I like to shred my own since the pre-shredded has an anti-caking agent on it that I don't care for. We also like to use the Sun Dried Tomato and Spinach Tortillas.
I have used fresh or frozen chicken tenders and fresh chicken breasts cut into strips for these and both of them were good except the tenders were probably my favorite over the breasts since they are a bit more tender and seemed to cook in less time. Also I usually try to make extra for salad, wraps, and quesadillas later on.
Today I used 6 whole chicken breasts, trimmed and cut into strips. We used about half of it so there should be some good lunches in the next week if someone wants to join me.☺When layering the strips in the crock pot I like to lay the layers in opposite directions with generous amounts of seasoning on each layer. If possible I like to stir it once or so for more even cooking but it's not an absolute necessity. It's just something I do when I'm here and it's convenient.
Serve with Watermelon and Iced Mint Tea for a super easy and satisfying meal.
Chicken Breasts, cut into strips
or Chicken Tenders
McCormick Fiesta Citrus Seasoning
Shredded Cheese, CoJack and Cheddar blend
Homemade French Dressing
Large Flour Tortillas
Put chicken strips into crock pot with a generous amount of seasoning and cook on low for about 5 hours. Shred slightly with a fork. Place a desired amount of shredded cheese down the center of a tortilla and 2 slices of precooked bacon. Place onto a plate and microwave for 20 seconds or till cheese is slightly melted. Remove; drizzle with dressing and layer with shredded chicken and lettuce, tomatoes, and hot peppers. Wrap it up and enjoy!
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