Slow Cooker Buffalo Chicken Wraps

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


8 servings


2 pounds boneless skinless chicken thighs
1/2 teaspoon salt
3/4 cup buffalo wing sauce (from 12-ounce jar)
3/4 cup ranch dressing
1 (11.5 ounce) package Old El Paso® flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce


In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.

Cover; cook 6 to 7 hours (if slow cooker has heat settings, use LOW).

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.

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.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 7 hours

Additional Information

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

Nutritional Information

Amount per serving: Calories 450 (Calories from Fat 220), Total Fat 24 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 80 mg; Sodium 940 mg; Total Carbohydrate 31 g (Dietary Fiber 0 g; Sugars 7 g), Protein 27 g; Exchanges: 2 Starch; 3 Lean Meat; 0 High-Fat Meat; 3 Fat; Carbohydrate Choices: 2

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