Buffalo Chicken Wrap


  • 2 pounds skinless, boneless chicken breasts
  • 1 (12 ounce) bottle cayenne pepper sauce (such as Frank’s® RedHot®)
  • 12 (12 inch) flour tortillas
  • Blue cheese crumbles (optional)

Step by Step Instructions

1. Put chicken into the crock of a slow cooker.

2. Stir cayenne pepper sauce and ranch dressing mix together in a bowl until smooth; pour over chicken.

3. Cook on Low for 6 to 7 hours.

4. Transfer chicken to a large bowl and use 2 forks to shred chicken into strands.

5. Strain liquid from slow cooker crock into a bowl to serve on the side.

6. Build wraps with about 1/2 cup chicken, 1/4 cup shredded lettuce and blue cheese, if desired. Serve immediately.