For the chicken:
* 3-4 lb chicken boneless skinless chicken thighs
* 2 cups water or chicken broth
* 1/2 cup dry white wine
* 2 tbsp olive oil
* 1 tsp dried crushed rosemary
* juice from 1 lemon
* 2 cloves minced garlic
* 1 tsp dried minced onion
* 1 tsp kosher salt
* cracked pepper to taste
* 1 14.5 oz can of Cannellini beans, drained and rinsed
Place all ingredients into a crock pot and cook on low for 4 to 5 hours. Add the beans and cook for another 30 minutes. Remove chicken and beans from crock with a slotted spoon and discard cooking liquid.
You will also need:
* Zippy Mayo
* wild salad green mix
* thick tomato slices
* 4-5 large flour tortillas
For the Zippy Mayo I used:
* 1/2 cup mayo
* juice from 1/2 a lemon
* 1 tsp fresh basil
* 1/2 tsp dried crushed rosemary
* 1/2 tsp dried tarragon
* 1 clove minced garlic
You can make the mayo ahead of time and place into the fridge to let the flavors do their dance.
Spread 1 (or more) tbsp of the zippy mayo and a warm tortilla, add a generous spoonful of chicken and beans, lettuce, and tomato. Wrap it up tight. Chow down.
