Chicken Caesar Salad Wraps

2 boneless, skinless chicken breast halves
2 garlic cloves, minced
¼ cup red onion
¼ cup black olives, chopped
¼ cup red bell pepper (or tomato), chopped
¼ cup fresh Parmesan cheese, grated
4 cups romaine lettuce, thinly sliced
¾ cup seasoned croutons
½ cup Caesar salad dressing
6 (8-inch) flour tortillas

1. Spray chicken with cooking oil. Press garlic into chicken. Heat frying pan over medium heat until hot. Cook chicken 15-20 minutes or until no longer pink in center, turning once. Remove chicken from pan; cool. Slice into ¼-inch thick strips. Place chicken in mixing bowl.
2. Add onion, olives, bell pepper, cheese, lettuce, croutons, and dressing to chicken; toss mixture to coat evenly with dressing.
3. For each wrap, place about ¾ cup of the chicken mixture on tortilla. Roll up tortilla tightly. Repeat with remaining tortillas and filling. To serve, cut each roll in half diagonally.

Yield: 6 sandwiches

Pulled Pork

I don't have a picture yet, but I'll add one when I make it. I got this recipe from my sister-in-law and it looks delicious - and easy! She served it on a toasted Hoagie with melted mozarella cheese. Yummy!!!

Slow Cooker Pulled Pork
1 (2 lb.) pork tenderloin
1 can or bottle of rootbeer
18 oz. bottle of your favorite BBQ sauce
Hoagie Buns

Place the pork tenderloin in a slow cooker; pour the rootbeer over them meat. Cover and cook on low until well cooked and the pork shreds easily (6-7 hours), time may vary depending on your slow cooker. Drain well. Stir in BBQ sauce. Serve over Hoagie buns and melt mozarella on top.