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Crockpot Buffalo Chicken Wrap

by on September 2, 2012 in Main Courses, Slow Cooker September 2, 2012 Main CoursesSlow Cooker
See post on Definitely Leopard’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Chicken in Buffalo sauce served in a tortilla with ranch, salsa and cheese.

Ingredients

  • 3 pounds Chicken Breasts, Boneless And Skinless
  • 9 ounces, weight Buffalo Sauce
  • 8 whole Sun Dried Tomato Tortillas
  • 1 cup Ranch Dressing
  • 1 cup Colby-Jack Cheese, Shredded
  • 1 cup Salsa

Preparation

Place chicken and Buffalo sauce in crockpot. Cook on low for 6 hours.

Shred chicken. Warm tortillas and top each with ranch dressing, chicken, cheese and salsa. Roll tightly.

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2 Reviews

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jessswan on 10.26.2012

I modified this slightly since I put frozen chicken breasts in, and since my hubby hates anything related to mayo. I added 1 cup of water with some cumin and garlic powder mixed in, and then drained the shredded chicken at the end in a strainer. It was the perfect blend of spices, and you could still taste the “buffalo”, but not as much of the mayo. I love the combo of the buffalo, ranch, and salsa! Thanks for sharing this recipe!

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Sherlyn DeVoney on 10.23.2012

Great dinner for a busy night! My family loved the wraps! Lots of flavor! We added sliced avocado.

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