Plat
Buffalo Chicken Wraps
45 minPour 6Nutri-Score C€€
C
45 min
45 minBuffalo Chicken Wraps
recette de
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@thejessicajournals
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (boneless, skinless)Viandes900 g
Buffalo sauce (half a bottle, more to taste)Épicerie180 ml- cornstarch (optional, if sauce is too thin)Épicerie5 g
iceberg lettuce (shredded)Fruits et légumes1 morceau
celery (thinly sliced)Fruits et légumes3 morceaux
tomato (sliced)Fruits et légumes2 morceaux
cheddar cheese (shredded, or blue cheese)Produits laitiers120 g- ranch dressing (for drizzling)Épicerie90 ml
- tortilla wraps (large)Boulangerie6 morceaux
par portion
Nutrition
406kcal
- Glucides
- 32 g
- Protéines
- 34 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Prep the vegetables
- Shred the iceberg lettuce.
- Slice the celery and the tomato.
- Shred the cheese.
- Étape 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.