Buffalo Chicken Tortilla Wrap
- 4 Boneless Skinless Chicken Breasts
1 12 oz bottle of Buffalo Wing Sauce (save 2 tsp of sauce for topping)
Salt and Pepper to Taste
1/2 Small Red Onion Thinly Sliced
1/2 Cup Blue Cheese Dressing
1 Package of Tortillas
½ Head Shredded Lettuce
Cook the chicken breast in the 4 Quart Gourmet Slow Cooker for 4 hours on med-low setting. Drain any excess liquid.
Chop chicken using fork and stir in full bottle of wing sauce. Mix well and return to medium heat until ready to serve.
- For the topping, mix celery, onion, blue cheese dressing, salt, pepper and reserved 2 teaspoons wing sauce. Mix well.
To serve, place chopped chicken on each tortilla, top with celery topping and shredded lettuce, roll up and serve