• 8servings
  • 440minutes
  • 450calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 lb boneless skinless chicken thighs

  2. 1/2 teaspoon salt

  3. 3/4 cup buffalo wing sauce (from 12-oz jar)

  4. 3/4 cup ranch dressing

  5. 1 package (11 1/2 oz) Old El Paso® flour tortillas for burritos (8 tortillas)

  6. 3 cups shredded lettuce

Instructions Jump to Ingredients ↑

  1. In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.

  2. Cover; cook 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 toothpicks.


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