Slow Cooker Buffalo Chicken Wraps

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Prep
Time
Total Time
Number Of
Ingredients
10
Servings12

Tender shredded buffalo chicken from the slow cooker and crunchy celery-carrot slaw with ranch make enough wraps to serve a crowd or perfect for leftovers the next day

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
 
Directions
  1. 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.
  2. 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.
  3. To serve: Build wraps with about ½ cup chicken, ¼ cup celery slaw, ¼ cup shredded lettuce and blue cheese, if desired. Serve immediately.
Cook's Tips

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.

Cook's Tips

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.

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Nutrition Information
Calories: 513 View complete nutrition information
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