Slow-Cooker Buffalo Chicken Wraps

Prep 20 min
Total 6 hr 20 min
Ingredients 6
Servings 8

Roll up Old El Paso® flour tortillas for burritos with chicken mixture topped with lettuce to make these delicious wraps – a hearty slow cooked dinner. MORE+ LESS-

By Pillsbury Kitchens

Updated December 4, 2015

Ingredients

lb boneless skinless chicken thighs

1/2

teaspoon salt

3/4

cup Buffalo wing sauce (from 12-oz bottle)

3/4

cup ranch dressing

package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas), heated as directed on package

cups shredded lettuce

Steps

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1

Spray 1 1/2-quart slow-cooker with cooking spray. Place chicken in slow-cooker; sprinkle with salt.
2

Cover; cook on Low heat setting 6 to 7 hours.
3

With slotted spoon, remove chicken from slow-cooker to cutting board; discard cooking liquid. 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.