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Ingredients
- 2 lb boneless chicken thighs 1/2 t salt, 3/4 cup buffalo wing sauce 3/4 cup ranch dressing 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas) 3 cups shredded lettuce
Details
Servings 8
Adapted from keyingredient.com
Preparation
Step 1
In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
Cover; cook 6 to 7 hours (if slow cooker has heat settings, use 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.
In 1 1/2-quart slow cooker, place chicken; sprinkle with salt.
Cover; cook 6 to 7 hours (if slow cooker has heat settings, use 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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