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
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
-
Step1Spray 1 1/2-quart slow-cooker with cooking spray. Place chicken in slow-cooker; sprinkle with salt.
-
Step2Cover; cook on Low heat setting 6 to 7 hours.
-
Step3With 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.
-
Step4To 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
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