How to make slow cooker ranch chicken wraps

Cooktop Cove: How to make slow cooker ranch chicken wraps

By Jess Valentine

Ranch is my go-to salad dressing! The salty and creamy dressing is one of my favorites. In the recipe below, we make an easy and super-tasty ranch chicken wrap. It's perfect as is for lunch or paired with roasted potato wedges for a full dinner.

We start off by seasoning the chicken with salt and pepper, then rubbing in the garlic. Next comes the ranch packets and cream cheese. Then into the slow cooker it goes! After the chicken is cooked, we shred it with a couple of forks and mix, then it's all ready to go into a wrap. We use whole-wheat flour tortillas, but you can use any kind you like. Try different toppings in addition to romaine lettuce and tomatoes — red onions, peppers, whatever you like. Make it your own and have fun with it!

Slow cooker ranch chicken wraps

6-8

15 minutes

4 hours

4 hours, 15 minutes

2 pounds boneless, skinless chicken breasts

Salt and pepper to taste

1 tablespoon minced garlic

1 1-ounce pack of ranch mix

8 ounces cream cheese

½ cup water

1 10-count whole-wheat flour tortilla

1 head romaine lettuce

Sliced tomatoes

Lightly season chicken with salt and pepper. With your fingers, rub garlic into each chicken breast.

Place chicken breasts in a 6-quart slow cooker. Sprinkle ranch packets on top, and then dollop in cream cheese.

Pour water on top, then cook on high for 4 hours.

Using two forks, shred the chicken right in the slow cooker, then mix with the sauce.

To build wrap: Heat both sides of a tortilla in a large pan until soft. Place 1 to 2 romaine leaves in the center of the tortilla. Add chicken on top of the lettuce, about 1 cup. Top with tomatoes or any additional items, then fold in one end and roll like a burrito. Repeat with the rest of the tortillas.