Slow-Cooker Buffalo Chicken Wraps

Name: Slow-Cooker Buffalo Chicken Wraps
Prep time: 20 min
Total time: 7 h 20 min
Yield: 8
Ingredients: 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 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count); 3 cups shredded lettuce

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By Betty Crocker Kitchens

Updated Sep 9, 2016

Slow-Cooker Buffalo Chicken Wraps

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Prep Time 20 min
Total 7 hr 20 min
Servings 8
Ingredients 6

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Ingredients

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 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
3 cups shredded lettuce

Instructions

Step
1

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

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