Servings: 4 servings Metric

4 servings Metric: subheading: 4 servings Metric:
Slow Cooker Mediterranean Chicken Wraps: subheading: Slow Cooker Mediterranean Chicken Wraps:
Tomatoes, small - 2, diced Tomatoes, small - 2, diced
Italian seasonings - 1 1/2 tsp Italian seasonings - 1 ½ tsp
Basil, dried - 1 1/2 tsp Basil, dried - 1 ½ tsp
Salt - 1 tsp Salt - 1 tsp
Black pepper - 1/2 tsp Black pepper - ½ tsp
Chicken breasts, skin-on and bone-in (enough for Thursday's meal) - 2 1/2 lbs Chicken breasts, skin-on and bone-in (enough for Thursday's meal) - 2 ½ lbs
Balsamic vinegar - 1 Tbsp Balsamic vinegar - 1 Tbsp
Flatbreads, pita, or naan - 4 Flatbreads, pita, or naan - 4
Arugula - 2 oz Arugula - 2 oz
Balsamic Mayo: subheading: Balsamic Mayo:
Garlic - 1 clove, minced Garlic - 1 clove, minced
Mayonnaise (sub plain Greek yogurt) - 1/4 cup Mayonnaise (sub plain Greek yogurt) - ¼ cup
Balsamic vinegar - 1 Tbsp Balsamic vinegar - 1 Tbsp
Tomatoes and Cucumber Salad: subheading: Tomatoes and Cucumber Salad:
Parsley - 3 Tbsp, chopped Parsley - 3 Tbsp, chopped
Shallots - 1/2 bulb, diced Shallots - ½ bulb, diced
Tomatoes, cherry or grape - 1/2 pint, halved Tomatoes, cherry or grape - ½ pint, halved
Cucumbers - 12 oz, chopped Cucumbers - 12 oz, chopped
Vinegar, balsamic - 2 tsp Vinegar, balsamic - 2 tsp
Olive oil - 4 tsp Olive oil - 4 tsp

PREP: subheading: PREP:
Slow cook chicken - This makes enough for tomorrow’s meal. Dice tomatoes. Mix together Italian seasonings, dried basil, salt, and black pepper. Cover chicken in seasonings and transfer to slow cooker and cover with tomatoes and balsamic vinegar. Cook on low for 7 to 9 hours. Once done, shred chicken, remove bones and skin, and let it sit in the liquid for at least 15 minutes. It’ll get a lot more flavor that way. (Can be done up to 1 day ahead)
Parsley / Shallots - Prep as directed. (Can be done up to 4 days ahead)
Make balsamic mayo - Mince garlic. Combine garlic with mayo and balsamic vinegar. (Can be done up to 4 days ahead)
Tomatoes / Cucumbers - Prep as directed.
MAKE: subheading: MAKE:
Toast flatbreads.
Toss tomatoes, cucumbers, parsley, and shallots with balsamic vinegar and olive oil. Season to taste with salt and pepper.
Divide balsamic mayo, arugula, and shredded chicken (remember to save half the chicken for tomorrow) across flatbreads and roll up. Enjoy with tomatoes and cucumbers on the side.