Sunday, August 12, 2012

Slow Cooker Buffalo Chicken Wraps

One thing that my husband got me addicted to since I married him is Hot Wings, or Buffalo Wings... or maybe I should just say Hot Sauce in general... I put the stuff on pizza, eggs... alot of things and that's something I thought I would never do. This recipe was on my Betty Crocker Calendar (yes, I get things like that in the mail that I forget I have signed up for) and since I LOVE hot sauce and ranch dressing together this recipe screamed "Try me!" the moment I saw it. I didn't tweak it too much other than I used a bit more ranch, and I used chicken breasts instead of thighs. I did cook mine on the stove top by putting the chicken in water along with a stalk of celery, a slice of onion, garlic and salt and pepper, and I simmered for about an hour until the chicken pulled apart. But I"m posting the slow cooker recipe since I would have done it that way had I thought about it before leaving for work. The leftover chicken also makes great Quesadilla's...Enjoy!

Slow Cooker Buffalo Chicken Wraps

2 lb boneless skinless chicken breasts (about 4)
1/2 teaspoon salt
1/2 cup Chicken broth
3/4 cup buffalo wing sauce (I used Frank's hot sauce)
1/2 cup ranch dressing plus more to spread on the tortilla
1 package flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce
Grated cheese (if desired)

Place chicken in 1 1/2-quart slow cooker, sprinkle with salt and add 1/2 cup chicken broth.
Cover; cook 6 to 7 hours (if slow cooker has heat settings, use Low).
With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. (you can strain this juice and freeze for later use in a soup or stew)
In slow cooker or a medium sauce pan, mix buffalo wing sauce and the 1/2 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow cooker (or saucepan); stir gently to mix with sauce.
Next, you can warm your tortillas or have them cold for the wrap, I warm mine for a minute or two in a large skillet over medium heat, this makes them easier to roll.
To serve, spread each tortilla with 1 tablespoon ranch dressing; top each with about 1/2 cup chicken mixture, about 1/3 cup lettuce and sprinkle with grated cheese if desired. Roll up tortilla, secure with toothpicks if you want to make a few and then serve.
I served mine with Mexican rice and sauteed zucchini, would be good with chips or french fries too!

Left over Buffalo Chicken
Grated Cheese
Flour Tortillas
Preheat the oven to 400 degrees.
Spray a large cookie sheet with a non-stick cooking spray. Place 2 large flour tortillas on the cookie sheet, sprinkle with cheese, then left over chicken, then sprinkle again with cheese and top with another flour tortilla. Spray the top of the Tortilla with non-stick cooking spray. Bake in the oven for about 10 minutes or until the tortilla's are slightly browned around the edges.
Remove from the oven, cut in to fourths (like you cut a pie) and serve! This makes a great lunch!


  1. Hey great slow cooker dish! This week's Food on Friday on Carole's Chatter is all about collecting up slow cooker/crockpot recipes. It would be great if you linked this in. This is the link . I am following you now. Please drop by to Carole's Chatter and check it out. If you like my blog it would be great if you followed me back. Have a good week.

  2. Thank you so much for following Carole's Chatter. Cheers.
    PS I hope you are going to link this one in!

  3. No worries - I have taken the duplicate link out for you. Cheers