Hauptgericht
Buffalo Chicken Wraps
45 Min.Für 6Nutri-Score C€€
C
45 Min.
45 Min.Buffalo Chicken Wraps
rezept von
@thejessicajournals
@thejessicajournals
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
chicken breast (boneless, skinless)Fleisch900 g
Buffalo sauce (half a bottle, more to taste)Vorräte180 ml- cornstarch (optional, if sauce is too thin)Vorräte5 g
iceberg lettuce (shredded)Obst & Gemüse1 Stück
celery (thinly sliced)Obst & Gemüse3 Stücke
tomato (sliced)Obst & Gemüse2 Stücke
cheddar cheese (shredded, or blue cheese)Milchprodukte120 g- ranch dressing (for drizzling)Vorräte90 ml
- tortilla wraps (large)Backwaren6 Stücke
pro Portion
Nährwerte
406kcal
- Kohlenhydrate
- 32 g
- Eiweiß
- 34 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Schongarer
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the chicken in Buffalo sauce
- Place the chicken in the slow cooker.
- Pour over the Buffalo sauce and toss to coat.
- Cook on low until the chicken is tender and cooked through.
- Schritt 2
Shred and simmer
- Shred the chicken with two forks.
- Return to the slow cooker and simmer on low to steam off excess water.
- If the sauce is too thin, stir in a little cornstarch.
- Schritt 3
Prep the vegetables
- Shred the iceberg lettuce.
- Slice the celery and the tomato.
- Shred the cheese.
- Schritt 4
Assemble the wraps
- Lay the wraps flat and fill with lettuce, celery, tomato and Buffalo chicken.
- Top with cheese and a drizzle of ranch.
- Roll up tightly and serve, or wrap and refrigerate until the next day.