Slow Cooker Buffalo Chicken Wraps
Slow Cooker Buffalo Chicken Wraps Recipe are so easy on your wallet–and definitely not a drain on your time. You knew that slow cookers can do far more than savory stews and melt-in-your-mouth roasts, right? For those looking for something that won’t heat up the kitchen or for something that doesn’t require a lot of hands-on sort of commitment, you will want to try this recipe for buffalo chicken wraps.
There’s a lot of reasons to like this recipe. For starters, this recipe for slow cooker buffalo chicken wraps uses chicken thighs. So much more affordable than boneless, skinless chicken breasts, I confess that I substituted in chicken breasts because that is what I already had on hand. Drat! Chicken thighs have a great flavor and would certainly amp things up a bit. In the future, I should probably read the chicken recipe a little closer! Next time, I am definitely going to try this one with thighs. If you need more than eight servings, considering making more chicken and adding in a few side dishes to help fill in the gap. We usually whip up a fresh fruit salad.
You can play with the flavors here a bit. After the chicken is finished cooking, warm the tortilla shells before place the shredded chicken on it. Top with your favorite ingredients. Although I have listed lettuce (or spinach), Cheddar cheese, and ranch dressing, feel free to try other combinations. Maybe add in crumbled cooked bacon or Bleu cheese. Doesn’t that sound good? Either way, it’s very good and a family favorite!
Slow Cooker Buffalo Chicken Wraps Recipe
Buffalo Chicken Wraps Recipe
A great, economical way to enjoy Buffalo Chicken!
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) Flour Tortillas for Burritos (8 tortillas)
- 3 Cups Shredded Lettuce (we like Spinach too)
- Cheddar Cheese
Instructions
- In 1 1/2-quart slow cooker, place Chicken; sprinkle with Salt.
- Cover and cook 6-7 hours on low.
- With slotted spoon, remove chicken from slow cooker and discard liquid in slow cooker.
- In slow cooker, combine Buffalo Wing Sauce and 1/4 Cup of the ranch dressing.
- Shred Chicken, return to slow cooker, and stir into sauce.
- Spread Tortilla with 1 Tablespoon remaining Ranch Dressing, top with 1/2 Cup Chicken, and 1/3 Cup Lettuce. We sprinkle a little Cheddar on top, too.
- Roll up and serve!
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