Easy Crock Pot Pulled Buffalo Chicken Wraps
Easy Crock Pot Pulled Buffalo Chicken Wraps are delicious and can be made low carb when served on low carb flour tortillas.
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Place the first 4 ingredient into the crock pot and cook on low for 7 hours.
Remove the chicken from the crock pot and place in a bowl to cool.
Trim any fat from the chicken breast.
Carefully strain the sediment from the chicken broth through a fine mesh strainer.
Discard all but 1 cup of broth or save for another use.
Pull the chicken meat apart with two forks.
Carefully pour chicken broth through a fine mesh strainer reserving 1-1 ½ cups of broth.
Discard the rest of the broth or save for another recipe.
Return chicken and ½ cup of chicken broth to the crock pot and turn the temperature to low.
Add ½ the bottle of buffalo sauce to the crock pot and stir.
Add more broth or buffalo sauce as needed.
Cook on low another hour.
Serve in a warm tortilla or a hamburger bun with homemade ranch dressing.
Serving: 1Wrap | Calories: 270kcal | Carbohydrates: 16g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 939mg | Potassium: 727mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 2mg
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