Slow Cooker Buffalo Chicken Wraps
25Prep Time Minutes
325Total Time Minutes
10Number of Ingredients
PAM® Original No-Stick Cooking Spray
2-1/2 pounds boneless skinless chicken breasts
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1/4 cup hot pepper sauce
2 tablespoons firmly packed brown sugar
2/3 cup plain nonfat Greek yogurt
2 tablespoons Ranch dip mix
2 cups thinly sliced celery
1-1/2 cups shredded carrot
12 flour tortillas (12 inch)
3 cups shredded romaine or iceberg lettuce
Blue cheese crumbles, optional
|% Daily Value|
|Total Fat||10 g||16%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||5 g||18%|
|Vitamin C||6 mg||10%|
|Vitamin A||3523 iu||70%|
Spray inside of 4.5-quart slow cooker with cooking spray; place chicken in slow cooker. Stir together Manwich, hot sauce and brown sugar in small bowl; pour over chicken. Cook on LOW 4 to 5 hours or HIGH 3 to 4 hours, until chicken is tender.
Stir together yogurt and ranch powder in medium bowl. Stir in celery and carrot until well combined; set aside. Remove chicken from slow cooker. Shred chicken with two forks and return to sauce in slow cooker.
To serve: Build wraps with about ½ cup chicken, ¼ cup celery slaw, ¼ cup shredded lettuce and blue cheese, if desired. Serve immediately.
We kept this recipe mild and kid friendly—for more heat, increase hot sauce to 1/2 cup.
Bone-in chicken breasts also work great in this recipe. Remove the skin before cooking and remove all bones before shredding the meat.