pulled pork lettuce wraps with avocado aioli... 8 hours

 the goods:

pulled pork:
pork shoulder (about 2 pounds)
1/2 and onion, sliced
1/3 cup maple syrup
1/3 cup apple cider vinegar
1 teaspoon salt
2 teaspoons chili powder

avocado aioli:
1 avocado
1/4 cup mayonnaise
2 limes, juiced
2 garlic cloves, minced
salt and pepper, to taste

lettuce wraps:
1 head iceburg lettuce, broken into cups
sliced sweet peppers

Trim pork shoulder of excess fat (cutting in half if necessary). Place onion slices in the bottom of a slow cooker. Place pork shoulder on top. Whisk together maple syrup, apple cider vinegar, salt, and chili powder. Pour over the pork. Cook on low heat for 8 hours or until pork is fall-apart tender. Remove from slow cooker and place in a large bowl. Shred using two forks, adding cooking liquid as needed to moisten.
Meanwhile, add the avocado, mayonnaise, lime juice, and garlic to a food processor. Pulse until smooth, season with salt and pepper, and pulse again until smooth.
Pile pork into lettuce cups, top with avocado aioli, and sliced sweet peppers. Enjoy!

crock pot chicken caesar wraps... 5 hours

the goods:

3 boneless, skinless chicken breasts
1/2 cup water
1 cup caesar dressing
1/2 cup shredded parmesan cheese
3 cups chopped romaine lettuce
6 large flour tortillas

Spray inside of crock pot with cooking spray. Pour in 1/2 cup water. Place the chicken breasts in the crock pot, cover with lid and cook on low for 4-5 hours or on high for 2.5 hours.
Remove chicken from crock pot and shred with 2 forks. Drain water out of crock pot.
Place shredded chicken back in the crock pot. Pour the caesar dressing over the chicken and stir to combine. Place lid back on crock pot and  cook for 30 minutes more on low.
Top each tortilla with a handful of lettuce, a little parmesan cheese, and 1/2 cup caesar chicken. Wrap and serve!

grilled lemon wraps... 25 minutes (plus marinating)

the goods:

3 boneless, skinless chicken breasts, cubed into bite-sized pieces

2 tablespoons olive oil

2 garlic cloves, pressed through a garlic press

zest from 1 lemon

1 tablespoon fresh lemon juice

1 teaspoon salt

pinch of black pepper

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon paprika

4-6 small fajita sized flour tortillas

shredded chaddar cheese

baby spinach leaves, stems removed

sliced tomatoes

spicy garlic sauce:

1/2 cup mayonnaise

1/2 cup sour cream

1 clove garlic, pressed through a garlic press

3 teaspoons sriracha

1 teaspoon salt

pinch of black pepper

pinch of cayenne

1/2 teaspoon fresh lemon juice

Place the cubed chicken into a medium-sized bowl, and drizzle with olive oil; add in the garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin, and paprika. Using clean hands, toss all the seasoning with the chicken to evenly coat. Evenly distribute the chicken pieces onto wooded skewers, and allow the chicken to marinate for 20 minutes, or up to overnight.
Prepare the garlic sauce by combining all the ingredients in a small bowl and whisking until completely smooth. Cover and refrigerate until ready to use.
Heat grill to medium-high. Clean and oil hot grates. Cook chicken skewers about 6-8 minutes, turning them occasionally, until cooked through. Allow to rest, lightly tented with foil for 5 minutes while you prepare toppings.
To assemble, sprinkle tortillas with some cheddar cheese, top with warm chicken, baby spinach leaves, tomato slices, and finish by drizzling with sauce.

BLT wraps... 20 minutes

the goods:

10 slices bacon, cooked

1 cup grape tomatoes, quartered

2 cups shredded lettuce

1 green apple, thinly sliced

4 burrito-sized tortillas

3 ounces cream cheese, room temperature

1 tablespoon mayonnaise

1 tablespoon dijon mustard

In a small bowl, combine the cream cheese with the mayonnaise and dijon mustard. Mix well.

Spread each tortilla with the cream cheese mixture. Layer with bacon, tomatoes, season with salt and pepper, continue layering with apple slices, and lettuce. Roll and wrap tightly, then slice in half on the diagonal and serve with some homemade ranch to dip it in!