Buffalo Chicken Wraps

Blend two prepared sauces and tender shredded chicken for this flavorful filling.

Buffalo Chicken Wraps

Serve this sandwich with blue cheese dressing in place of the ranch dressing, if desired.


  • 2 pounds boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 3/4 cup buffalo wing sauce (from 12 ounce jar)
  • 3/4 cup ranch dressing
  • 1 (11.5 ounce) package Old El Paso® flour tortillas for burritos (8 tortillas)
  • 3 cups shredded lettuce


  1. In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
  2. Cover; cook for 6 to 7 hours (if slow cooker has heat settings, use LOW).
  3. With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. 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 wooden picks.

Prep: 20 min | Servings: 8

Nutrition Information: 1 Serving (1 Sandwich) Calories 450 (Calories from Fat 220), Total Fat 24g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 80mg; Sodium 940mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 7g), Protein 27g

Percent Daily Value*: Vitamin A 4.00%; Vitamin C 2.00%; Calcium 10.00%; Iron 20.00%

Exchanges: 2 Starch; 3 Lean Meat; 3 Fat

Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker