Ingredients
2
lb boneless skinless chicken thighs
1/2
teaspoon salt
3/4
cup Buffalo wing sauce (from 12-oz bottle)
3/4
cup ranch dressing
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas), heated as directed on package
3
cups shredded lettuce
Preparation
Spray 1 1/2-quart slow-cooker with cooking spray. Place chicken in slow-cooker; sprinkle with salt.
Cover; cook on Low heat setting 6 to 7 hours.
With slotted spoon, remove chicken from slow-cooker to cutting board; discard cooking liquid. In slow-cooker, mix Buffalo wing sauce and 1/4 cup of the ranch dressing. With 2 forks, shred chicken. Return chicken to slow-cooker; stir gently to mix with sauce.
To serve, spread each tortilla with 1 tablespoon remaining ranch dressing; top each with about 1/2 cup chicken mixture and about 1/3 cup lettuce. Roll up tortilla; secure with toothpicks.
