We're big buffalo chicken fans in our house, kids included. Anything from wings, dip, sliders, pizza and now these easy tortilla roll ups. My husband drizzles his favorite buffalo sauce over just about everything, especially when I serve up grilled veggies. But I don't mind. Whatever it takes.
These start off by cooking throughout the day in the crock pot. Perfect for these hot days! Then finished off in the oven for just a tad bit; to make them crunchy. But if you really don't want to turn on the oven at all, they'd be just as tasty without the extra step. More of a wrap if you will.
If you're afraid of the heat, don't be. While my own children tend to like spicier foods, these are not overpowering. You can always decrease the amount of buffalo sauce to be on the safe side and maybe add a little bit of ranch dressing instead to the mixture.
Let the slow cooker do most of the work for you and enjoy this delightful meal!
Buffalo Chicken Flautas
1.5 lbs. boneless chicken breasts
1 cup buffalo wing sauce (we use Cookie's brand)
pinch of black pepper
1 tbsp. cornstarch
1 tbsp. butter
flour tortilla shells
grated cheddar cheese
To a crock pot, add chicken breasts, buffalo sauce, pepper, cornstarch and butter. Using a fork, whisk the cornstarch in well so that it's not clumpy. Cover with lid and let cook on low for six hours.
After six hours, remove lid and shred chicken using two forks.
To make flautas: spoon chicken down the middle of flour tortillas. Top with cheddar cheese and roll up each shell. Place prepared roll ups onto a baking sheet. Bake at 400 degrees for about 10-15 minutes. Flautas should be lightly browned.
Serve immediately with ranch or bleu cheese dressing, if desired. Makes 10