A super easy recipe that really delivers on the yum factor! Shredded chicken in buffalo ranch sauce wrapped in flour tortillas.
- 2 pounds boneless skinless chicken thighs
- ½ teaspoon salt
- ¾ cup buffalo wing sauce
- ¾ cup ranch dressing
- 8 flour tortillas
- 3 cups shredded lettuce
Place chicken in a 1 1/2-quart slow cooker, sprinkle with salt. Cover; cook 6 to 7 hours on low. With slotted spoon, remove chicken from slow cooker and place on cutting board; discard liquid in slow cooker. 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.