Chicken Pesto Wraps

3 boneless chicken breasts, cooked and diced or shredded
2 cups of pesto
24 slices of provolone cheese
12 oz sun dried tomatoes, packed in oil, drained and minced
12 tortillas

Directions:
In a large bowl, combine chicken with the pesto sauce and sun dried tomatoes. Place two pieces of cheese on each tortilla and add chicken pesto to each tortilla. Close up the wrap. Wrap with plastic wrap and place in a gallon freezer bag and freeze.

Cooking Day:
Microwave for 1-2 minutes or until heated through and cheese is melted.

*we slightly modified the recipe found on Once a Month Mom's website
**1 lb of raw chicken is approx. 3 cups of cooked and diced chicken

Mexican Cheesy Chicken Wraps

Ingredients
4 chicken breasts
24 oz jar of salsa
cheddar cheese
tortilla shells

Directions
In crockpot, cook chicken and salsa about 6 hours on high. Shred chicken, add cheese then add to tortilla shells and wrap.

Cooking Day:
Microwave for 1-2 minutes or until heated through.