| Chicken breast | ||
| 1/2 | teaspoon salt | |
| 3/4 | cup buffalo wing sauce (from 12-oz jar) | |
| 3/4 | cup ranch dressing | |
| 1 | package (11.5 oz) 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 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
- http://www.bettycrocker.com/recipes/slow-cooker-buffalo-chicken-wraps/1ac03b17-4a89-40d1-82ea-1a0a48138fff?WT.dcsvid=NTI4NDgxNjk3NAS2&rvrin=FD608838-A057-4989-B646-78149A9F4758&WT.mc_id=Newsletter_DME_05_15_2011
