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Slow-Cooker Buffalo Chicken Wraps

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Slow-Cooker Buffalo Chicken Wraps
  • Prep Time 20 min
  • Total Time 6 hr 20 min
  • Servings 8
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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.

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 tortillas), heated as directed on package
3
cups shredded lettuce

Directions

  • 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.
Nutrition Information 
No nutrition information available for this recipe
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