Slow Cooker

Buffalo Ranch Chicken Tortillas w/ Bell Peppers and Onions is for Dinner.

Buffalo Ranch Chicken Tortillas w/ Bell Peppers and Onions takes 15 minutes to prepare.

Buffalo Ranch Chicken Tortillas w/ Bell Peppers and Onions takes 300 minutes to cook.

Buffalo Ranch Chicken Tortillas w/ Bell Peppers and Onions makes 8 servings.

The ingredients for Buffalo Ranch Chicken Tortillas w/ Bell Peppers and Onions are:

1 12oz bottle of frank's red hot buffalo sauce
4 - medium size boneless skinless chicken breast
1- package of Hidden Valley Ranch Dried Ranch Mix
2- medium green bell peppers- chopped in strips
2- medium red orange bell peppers- chopped in strips
2- medium yellow bell peppers- chopped in strips
1- small yellow or purple onion-chopped in strips
1-package of 10 whole wheat tortillas
1- cup of olive oil
3-4 tbsp of black pepper

Here is how you make Buffalo Ranch Chicken Tortillas w/ Bell Peppers and Onions:

Take your small crock-pot out. Lay your raw skinless, boneless chicken breast in the bottom of crock-pot. Cover chicken with 1 bottle of Frank's Red Hot Buffalo sauce and a package of Dry ranch. Thank mix and cook on low for 5-7 hours. 30 minutes before your going to eat. Chop bell peppers and onions into strips. Take a large skillet and put a cup of olive oil in the bottom. Place bell peppers and onions on top and add black pepper to taste. Saute for 15 minutes until semi soft and then take chicken out of crock-pot and shred. apply chicken and pepper/onion mix to tortillas and ENJOY..Serving Size:?makes 8 servings

The nutritional information for Buffalo Ranch Chicken Tortillas w/ Bell Peppers and Onions is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 530.0

• Total Fat: 32.6 g
• Cholesterol: 73.1 mg
• Sodium: 1,672.1 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 4.3 g
• Protein: 30.9 g