CROCK POT CHICKEN CAESAR WRAPS

CROCK POT CHICKEN CAESAR WRAPS 1-1/2 pounds boneless skinless chicken breast halves 2 cups chicken broth 3/4 cup creamy Caesar salad dressing 1/2 cup shredded Parmesan cheese 1/4 cup minced fresh parsley 1/2 teaspoon pepper 6 flour tortillas (8 inches) 2 cups shredded lettuce Salad croutons and cooked crumbled bacon, optional Place chicken and broth in a 1-1/2 or 3-qt. slow cooker. Cook, covered, on low until a thermometer inserted in chicken reads 165°, 3-4 hours. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker. Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and if desired, top with salad croutons, cooked crumbled bacon and additional shredded Parmesan cheese.