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Slow-Cooker Buffalo Chicken Wraps

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By Pillsbury Kitchens
Updated Dec 4, 2015
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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.

Slow-Cooker Buffalo Chicken Wraps

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

  • 2 lb boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 3/4 cup Buffalo wing sauce (from 12-oz bottle)
  • 3/4 cup ranch dressing
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count), heated as directed on package
  • 3 cups shredded lettuce

Instructions

  • Step 
    1
    Spray 1 1/2-quart slow-cooker with cooking spray. Place chicken in slow-cooker; sprinkle with salt.
  • Step 
    2
    Cover; cook on Low heat setting 6 to 7 hours.
  • Step 
    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.
  • 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.

Nutrition

450 Calories
24g Total Fat
27g Protein
31g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Total Fat
24g
0%
Saturated Fat
6g
0%
Sodium
940mg
0%
Total Carbohydrate
31g
0%
Dietary Fiber
0g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 3 Lean Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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