Main
Buffalo Chicken Wraps
45 minServes 6Nutri-Score C€€
C
45 min
45 minBuffalo Chicken Wraps
recipe by
@thejessicajournals
@thejessicajournals
1 recipe
1 import
0 cooked
what you need
Ingredients
chicken breast (boneless, skinless)Meat900 g
Buffalo sauce (half a bottle, more to taste)Pantry180 ml- cornstarch (optional, if sauce is too thin)Pantry5 g
iceberg lettuce (shredded)Produce1 piece
celery (thinly sliced)Produce3 pieces
tomato (sliced)Produce2 pieces
cheddar cheese (shredded, or blue cheese)Dairy120 g- ranch dressing (for drizzling)Pantry90 ml
- tortilla wraps (large)Bakery6 pieces
per serving
Nutrition
406kcal
- Carbs
- 32 g
- Proteins
- 34 g
- Fat
- 16 g
what you’ll use
Tools
Slow cooker
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Prep the vegetables
- Shred the iceberg lettuce.
- Slice the celery and the tomato.
- Shred the cheese.
- Step 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.