Slow-Cooker Buffalo Chicken Wraps

Slow-Cooker Buffalo Chicken Wraps

Blend two prepared sauces and tender shredded chicken for this flavorful filling.

Prep Time

20

Minutes

Total Time

7:20

Hrs:Mins

Makes

8

sandwiches

2
lb boneless skinless chicken thighs
1/2
teaspoon salt
3/4
cup buffalo wing sauce (from 12-oz jar)
3/4
cup ranch dressing
1
package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
3
cups shredded lettuce
  1. In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
  2. Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
  3. With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. In slow cooker, mix buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker; stir gently to mix with sauce.
  4. To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.
Makes 8 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Serve this sandwich with blue cheese dressing in place of the ranch dressing, if desired.

Nutrition Information:

1 Serving (1 Sandwich)
  • Calories 450
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 940mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.