Nutrition facts per 1 cup serving of shredded chicken (makes 8 servings):
Calories — 382
Protein — 50g
Fat — 18g
Carbs — 4g
For the buffalo chicken:
Here’s what you need:
4lbs chicken breast
2 12oz jars buffalo sauce (we used one medium, one mild)
2-3oz ranch seasoning
8 tbsp butter, cut into pats
For the wraps:
Here’s what you need:
2 tortillas of your choosing
4 slices Bibb lettuce
1 handful of shredded cabbage
1 handful of julienned carrots
2 mini cucumbers, sliced into ribbons or long matchsticks
2 tbsp ranch dressing
Fresh dill, chopped, to taste
To prepare:
— In a medium mixing bowl, mix ranch seasoning and hot sauce until well combined.
— Place your chicken breasts in the bottom of your slow cooker, and drop your pats of butter on top of each chicken. Pour the hot sauce mixture over the chicken and butter.
— Place the lid on your slow cooker and cook the chicken on low for 4-5 hours. After 4-5 hours, shred the chicken with two forks directly in the slow cooker and mix with the sauce.
— Warm your tortillas, swipe 1 tbsp of ranch on each tortilla and assemble! Lettuce, cabbage, carrots, cukes, chicken, and sprinkle with chopped dill.
Notes
— If after 4 or so hours the chicken isn’t tender enough yet, simply cook it for 30-60 more minutes until the chicken shreds easily.
— Add or takeaway any toppings or use lettuce instead of tortillas — you can make these wraps truly whatever you want!
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