Thursday, January 12, 2012

Buffalo Chicken Wraps/Dip

1 pkg bonless skinless chicken breast (thawed)
1 bottle buffalo wing sauce (we use Texas Pete but Franks is cheaper)
1 pkg powdered ranch dressing (can substitute blue cheese if you can find it)
1 pkg tortillas
Sandwich toppings optional

Put first three ingredients in a slow cooker on low for 4-6 hours. Stir occasionally. Pull chicken out and shred with a fork (it will likely fall apart pulling it out). Return chicken to sauce and let stand 30 minutes. Serve on tortillas with extra ranch/blue cheese and optional toppings.
S/N: To make this into a dip just add 8oz softened cream cheese and bake for 20min.

No comments:

Post a Comment