Buffalo Chicken Wraps

Buffalo Chicken Wraps Recipe

2 lbs. boneless skinless chicken breasts
1/2 tsp. salt
3/4 cup Franks Buffalo Wing Sauce
3/4 cup ranch dressing
10 tortillas

Lettuce

Place

chicken and salt in the crockpot.  Cover and cook for 6 - 7 hours on low.  Remove chicken and empty crock pot of water. Shred the chicken and add back to the slow cooker.  Add buffalo wing sauce to the chicken and stir. 

Freeze in a bag.  To serve:  Thaw in refrigerator.  Heat up and serve on tortillas with lettuce and dressing.