Slow Cooked Buffalo Chicken Wraps

Tuesday, October 11, 2011

Slow Cooked Buffalo Chicken Wraps adapted from Debbi Does Dinner
2 pounds boneless skinless chicken breasts
1/2 teaspoon salt
3/4 cup Franks Buffalo Wing Sauce
3/4 cup ranch dressing, light
10 - 100 calorie whole wheat tortillas

Directions: Place chicken and salt in the crock pot.  Cover and cook for 6 - 7 hours on low.  Remove chicken and empty crock pot of water. Shred the chicken and add back to the slow cooker.  Mix ranch and buffalo wing sauce in a small bowl.  Add the sauce to the chicken and stir.  Serve on tortillas with lettuce.

    -I added a block of cream cheese

    Here's what you'll need:

    Put the salted chicken breasts in the crockpot and cook for a few hours (picture above).  Once finished, drain the water out of the crockpot and shred the chicken.

     Put the shredded chicken back into the crockpot.

    Warm the cream cheese for about 45 seconds and add the Ranch dressing to it.  Then add the Frank's Buffalo Wing Sauce.

    Add to the chicken.
     Our Thoughts:
     I was horrible at getting pics for this dish.  It was the first game of the NLCS and my brain was so scattered waiting for the Cardinals to come on!

    Anyway, I ended up adding about 1 cup of Ranch dressing and a cup of Frank's Buffalo Wing Sauce.  I also added the whole block of cream cheese.  All of these ingredients, though, can be added or deleted to your taste.

    I served them on whole wheat tortillas with shredded lettuce and cheese that each person could add and the rest of the Ranch dressing they could drizzle.

    We love anything buffalo or hot wing style so we loved these wraps.  They were spicy but the cool, shredded iceberg lettuce took some of that bite away.

    I will definitely be making these again for another gathering!

    Hope you enjoy!


    Chris said...

    These sound good, April. Nice and spicy but the cream cheese must make it creamy and tame the heat a little.

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