Slow-Cooker Buffalo Chicken Wraps

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

  • Prep Time 20 min
  • Total Time 7 hr 20 min
  • Servings 8

Ingredients

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.

Expert Tips

Serve this sandwich with blue cheese dressing in place of the ranch dressing, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
450
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
940mg
940%;
Total Carbohydrate
31g
31%
(Dietary Fiber
0g
0%
  Sugars
7g
7%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
10%;
Iron
20%;
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.