Laura Mariano
Ingredients
- 8 oz. Buffalo Wing Sauce (I use Frank’s Red Hot)
- 1 lb boneless, skinless chicken breast
- 1 dry ranch packet
- 8 oz. 1/3 less fat original cream cheese
- 1 c reduced fat (2%) shredded cheese
- 6-8 large tortillas
Instruction
1. Add chicken, buffalo wing sauce, and ranch packet to slow cooker. Cook on HIGH for 4 hours (cook time will vary with different slow cooker models).
2. Remove chicken from slow cooker onto a plate. Shred using two forks. Set chicken aside.
3. Whisk cream cheese into buffalo sauce that is in the slow cooker. Once it is completely melted and mixed well, add chicken back into sauce.
4. Turn off slow cooker. Put buffalo chicken mixture into a dish to chill in the refrigerator for about 30-45 minutes.
5. Once chicken mixture is chilled (I zapped mine in my food buffalo chicken roll-ups 2processer a few times to make it easier to spread before adding the cheese), stir in shredded cheese to buffalo chicken mixture.
6. Lay tortillas out flat on the counter. Spoon buffalo chicken mixture onto tortilla and spread into an even layer.
7. Beginning at one end, roll up tortilla. Slice into bite-sized pieces. Repeat process until all of the buffalo chicken mixture is gone (I used 7 tortillas).
8. Store in refrigerator until ready to serve.
Yields about 42 roll-ups (will vary depending on how much chicken mixture you put in each tortilla and how big you cut your roll-ups)
