Slow Cooker Buffalo Chicken Wraps
Recipe type: Main Dish
 
Ingredients
  • 1 pound boneless skinless chicken breasts
  • 1 (6 oz) bottle cayenne pepper sauce (like Frank’s Red Hot)
  • 1⁄2 of 1 (1 oz) packet Ranch dressing mix
  • 5 whole wheat tortillas
  • tomatoes, lettuce, green peppers for toppings
Instructions
  1. Spray slow cooker with non-stick cooking spray. Put chicken into the crock of a slow cooker.
  2. Stir cayenne pepper sauce and ranch dressing mix together in a bowl until smooth; pour over chicken.
  3. Cook on Low for 6 to 7 hours. Transfer chicken to a large bowl and use 2 forks to shred chicken.
  4. Strain liquid from slow cooker crock into a bowl to serve on the side. Spoon chicken onto tortillas, along with tomatoes, lettuce, green peppers, and other toppings you prefer, then roll up and serve. Makes 5 wraps.
Nutrition Information
Serving size: 1 wrap Calories: 337 Fat: 10.7 g Saturated fat: 2.4 g Carbohydrates: 31.8 g Sugar: 1.8 g Sodium: 229 mg Fiber: 7.7 g Protein: 32.3 g
Recipe by Tone and Tighten at https://tone-and-tighten.com/slow-cooker-buffalo-chicken-wraps.html