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Buffalo Chicken Wrap Recipe

  • 6-7 HR COOK TIME


  • 2.5 lbs Boneless, Skinless Chicken Breasts
  • 1 16 ounce bottle Bualo Wing Sauce
  • 1.5 Tablespoons Dry Ranch Salad Dressing Mix
  • 2 Tablespoons Butter
  • 6 Original Stonfire Naan
  • 6 cups Mixed Salad Greens
  • Bleu Cheese, crumbled
  • Bottled Ranch Dressing


  • Place the chicken breasts into a slow cooker. Top chicken breasts with the entire bottle of Buffalo Wing Sauce and dry Ranch dressing mix. Cover and cook on low for 6 to 7 hours.
  • Add the butter to the slow cooker. As the butter melts, use two forks to shred the cooked chicken breast meat into fine pieces.
  • Heat the Stonefire naan in the microwave or oven, according to package directions. We also think it's delicious served at room temperature.
  • To Make a Wrap: Top naan with a layer of lettuce, followed by a layer of shredded buffalo chicken. If desired, add some bleu cheese crumbles and drizzle with bottled Ranch dressing. Fold the naan in half.
  • Optional: Stick a toothpick through the wrap from top to bottom to help keep it folded in half.

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