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)

Place chicken in crock pot and sprinkle with salt. Cover and cook 5-6 hours on low. The chicken should be 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, shredded lettuce, and cheese on the tortilla and wrap it up. Enjoy!