Crockpot Buffalo Chicken Wraps

I love using my crockpot on busy days but I find myself doing the same old recipes again and again. I came across a post of new recipes by Pillsbury and decided to modify a few to make them a bit healthier and lighter. This one was a hit and will be definitely be on the menu again soon. Super easy and so flavorful!

Crockpot Buffalo Chicken Wraps

1.5 lbs boneless chicken breast or tenderloins
1 package dry Ranch dressing mix
Frank's Red Hot Buffalo Sauce
Bleu Cheese Crumbles or Bleu Cheese dressing
Tortillas or lettuce for wraps

Thaw chicken and pat dry with paper towels. Add to a large ziplock with dry Ranch dressing mix and shake well to coat.  Place coated chicken in crockpot, discard leftover mix in bag.

Pour 1 cup Frank's Red Hot Buffalo sauce over chicken.  Cook on low 5-6 hours or on high 2-3 hours until chicken is tender.  Remove chicken and shred.  Return to crockpot and toss with sauce.  Serve with low fat tortillas or lettuce leaves as wraps.  Top with crumbled Bleu Cheese or dressing.

Thanks for visiting and your comments are welcomed!  

~Renee