Buffalo Chicken Wraps
Make a big batch of juicy buffalo chicken using your slow cooker, and have the base for delicious meals all week! These Buffalo Chicken Wraps are fresh, tasty and come together in minutes using simple and delicious ingredients.
Recipe Highlights
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Who doesn’t love a meal that you can throw together from ingredients on hand?
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These buffalo chicken wraps are quick to assemble using my Slow Cooker Buffalo Chicken that you can make ahead and freeze for use throughout the week or month.
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Add fresh ingredients like crispy lettuce, tomatoes and your favorite dressing for a simple yet flavorful meal that perfect for lunch or dinner. Serve with chips or baked beans.
Ingredient Notes
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Use plain, wheat or flavored tortillas – whatever you prefer
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Gluten free tortillas will work here as well
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I prefer blue cheese dressing for the added flavor, but feel free to swap for ranch
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Use a crisp lettuce like romaine for best results
Preparation Notes
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Make sure tortilla is room temp or slightly warm for best results when rolling
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Add meat and fillings in center of tortilla
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Carefully tuck ends and corners as you roll so that wrap will hold together
How To Prep Ahead
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Prepare and store individual ingredients and assemble when ready to eat
How To Store Leftovers
- Only assemble the wraps that you will consume right away, leftovers do no keep well
Related Recipes
Buffalo Chicken Wraps
Make a big batch of juicy buffalo chicken using your slow cooker, and have the base for delicious meals all week! These Buffalo Chicken Wraps are fresh, tasty and come together in minutes using simple and delicious ingredients.
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Ingredients
- 4 large burrito sized tortillas 10-12 inches
- 2 cups leftover buffalo chicken
- 1 cup shredded carrots or chopped
- 2 stalks celery chopped
- 2-4 romaine lettuce leaves
- 12 grape tomatoes halved
- 4 strips cooked bacon
- 1/4 cup blue cheese dressing or ranch
Instructions
- Lay one tortilla out on a flat surface
- Spread 1/2 cup (or a little more) buffalo chicken out in the middle of the tortilla in sort of a rectangle leaving room on either end and the sides for wrapping
- Top with 1/4 cup carrots, 1/4 of the celery, a piece of romaine, 3 baby tomatoes and one slice of bacon
- Pour a tablespoon of dressing (or more if you like!) over the fillings
- Fold over the shorter ends onto the topping
- Then fold over one of the longer ends and roll it around all the filling and pack it tightly
- Finish rolling until you have a nice burrito shape
- Cut in half on a diagonal to serve
Notes
- Cook bacon in microwave to save time and mess
- Prepare and store individual ingredients and assemble when ready to eat
- Leftovers do no keep well, only assemble what you will eat
Nutrition
Serving: 4gCalories: 285kcalCarbohydrates: 22gProtein: 24gFat: 11gSaturated Fat: 3gCholesterol: 60mgSodium: 567mgPotassium: 504mgFiber: 2gSugar: 5gVitamin A: 7019IUVitamin C: 9mgCalcium: 74mgIron: 2mg
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Important nutritional disclaimer
Where are the directions to make the Buffalo chicken?
Here is the link! I will add it above as well! Thanks! http://slowcookergourmet.net/2014/06/09/three-meals-one-crock-buffalo-chicken-pizza/