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Crock pot buffalo chicken wraps on a plate.

Easy Crock Pot Pulled Buffalo Chicken Wraps

Arlene Mobley - Flour On My Face
Easy Crock Pot Pulled Buffalo Chicken Wraps are delicious and can be made low carb when served on low carb flour tortillas.
5 from 1 vote
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 270 kcal


  • 4 medium boneless chicken breast
  • 32 oz box low sodium chicken broth
  • 1 large bay leaf
  • ½ teaspoon black pepper
  • 1 bottle Buffalo wing sauce
  • 6 medium tortillas or rolls
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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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