Crock Pot Buffalo Chicken Wraps


1 lb boneless skinless chicken breasts

1/2 cup buffalo wing sauce (we use Ken's Marinade)

3/4 cup ranch dressing

sprinkle of salt


shredded lettuce

shredded cheddar cheese (optional - I lurve me some cheese)

diced tomatoes (optional)

Place chicken in crock pot and sprinkle with salt. Cover and cook 5-6 hours on low. Sometimes we use smaller chicken tenders and these usually only take 3 hours or so. Basically, you want it tender enough to shred with a fork. After discarding the liquid in the crock pot and shredding the chicken, put it back in the crock pot and add the buffalo sauce and the ranch dressing.

To serve, place an amount {to your liking} of the chicken mixture, lettuce, and cheese on the tortilla and wrap it up. Sometimes we add fresh tomatoes, too.