What’s better than a meal you can prep ahead of time and pack for lunches, outings and more? One that you can cook in the crock pot and walk away from it! With the exception of some assembly, these wraps are so easy to make.
As we are all trying to maintain our social distance, but not go insane by staying indoors all day, our family decided to go kayaking together. The trip was a 7 mile stretch down the river, and I knew we needed to bring some reinforcements in the cooler since we’d be on the water all day. These buffalo chicken wraps were the perfect lunch for on the go and they are a new must have in our household. You can even make a large batch at a time because they keep for a few days in the fridge.
The Process
Simply cook the chicken in the crock pot for a few hours, shred the chicken in your Kitchen Aid mixer (yes, I said that right!), toss in some buffalo sauce and assemble your wraps with ranch sour cream, shredded buffalo chicken and celery bits. Roll up and feast your eyes on your delicious creation!
Ways to Serve
- In a buffalo chicken wrap…that’s why we’re all here, right?!
- Over a bed of lettuce – gluten-free and less carbs!
- On a toasted bun for a BBQ type sandwich approach
- Spread over some ranch seasoning mixed with softened cream cheese, top with cheddar cheese and bake at 350 degrees Fahrenheit for 20 minutes for the ultimate buffalo chicken dip!
Replacements and Additions
- Plain Greek yogurt instead of sour cream
- Green onions
- Diced jalapeños
- Crispy bacon bits
Recipe Favorites
- Frank’s Buffalo Sauce – this stuff has the perfect amount of buffalo flavor without the extreme spice.
- Hidden Valley Ranch packet seasoning – I use this mixed with a 16 ounce container of sour cream for a thicker tasting ranch.
- Tortilla Fresca Uncooked Tortillas – I found these at Costco about a year ago and let me tell you, they are the BEST! Cook them in a pan over medium heat for about 30 seconds per side and you will never go back to regular tortillas again.
Ingredients
- 1 large boneless chicken breast
- ¼ c water
- ¼-½ c buffalo sauce – depending on how much sauce you want
- 1 stalk of diced celery
- ¼-½ c ranch dressing or dip – depending on how much ranch you want
- 5 flour tortilla shells
Instructions
- Buffalo Chicken Wraps
- Cook chicken breast in the crock pot with water for 4.5-5 hours on high heat.
- Shred the chicken breast and toss in buffalo sauce.
- Spread ranch dressing on flour tortilla shells evenly.
- Evenly distribute buffalo chicken to wraps.
- Top chicken with diced celery.
- Assemble wraps into a burrito.
- Store in the fridge for up to a few days or serve immediately.
