Crockpot Buffalo Chicken Wrap

• 3 pounds Chicken Breasts, Boneless And Skinless
• 9 ounces, weight Buffalo Sauce
• 8 whole Sun Dried Tomato Tortillas
• 1 cup Ranch Dressing
• 1 cup Colby-Jack Cheese, Shredded
• 1 cup Salsa

1. Place chicken and Buffalo sauce in crockpot.
2. Cook on low for 6 hours.
3. Shred chicken.
4. Warm tortillas and top each with ranch dressing, chicken, cheese and salsa.
5. Roll tightly.

chicken breasts, buffalo sauce, tomato tortillas, colbyjack cheese, salsa

Taken from tastykitchen.com/recipes/main-courses/crockpot-buffalo-chicken-wrap/ (may not work)