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Slow Cooker Buffalo Chicken Wraps


A super easy recipe that really delivers on the yum factor! Shredded chicken in buffalo ranch sauce wrapped in flour tortillas.

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Rate this recipe 4.4/5 (160 Votes)


  • 2 pounds boneless skinless chicken thighs
  • 1/2 teaspoon salt
  • 3/4 cup buffalo wing sauce
  • 3/4 cup ranch dressing
  • 8 flour tortillas
  • 3 cups shredded lettuce


Servings 8
Preparation time 10mins
Cooking time 440mins
Adapted from


Step 1

Place chicken in a 1 1/2-quart slow cooker, sprinkle with salt. Cover; cook 6 to 7 hours on low.

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.

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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