Slow-Cooker Buffalo Chicken Wraps

slow-cooker buffalo chicken wraps Entree Mexican
Slow-Cooker Buffalo Chicken Wraps
  • Prep 20 min
  • Total 7 hr 20 min
  • Servings 8

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

Updated September 9, 2016


  • 2
    lb boneless skinless chicken thighs
  • 1/2
    teaspoon salt
  • 3/4
    cup Frank's™ RedHot™ Buffalo Wings 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


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  • 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.

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

Nutrition Facts

Serving Size: 1 Sandwich
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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