Slow Cooker Buffalo Chicken Wraps

This is on my Betty Crocker Calendar that is hanging in my kitchen. I needed something to feed the military Sunday and it looked like it would fit the bill.  Clyde got a few bites and said it was a keeper.  He suggested I should post it - so here it is.

Slow Cooker Buffalo Chicken Wraps
2 pounds skinless chicken thighs
1/2 teaspoon salt
3/4 cup buffalo wing sauce (the mildest you can find from a 12 ounce jar)
3/4 cup ranch dressing  - separated
8 flour tortillas
3 cups shredded iceberg lettuce

In a 1 1/2 quart slow cooker, place chicken and sprinkle with salt.  Cover and set on low.  Cook 6-7 hours - stirring to break up about 1/2 way through.  With a slotted spoon, remove chicken from slow cooker and place on cutting board.  Remove the liquid from the cooker (and save for soup stock!  This is pure chicken broth!).  In the slow cooker, mix the buffalo wing sauce and 1/4 cup of the ranch dressing.  With 2 forks, shred the chicken.  Return the chicken to the slow cooker and mix with the sauce, keeping it all warm on the low or warm setting of your slow cooker.

To serve: spread each tortilla with some of the remaining ranch dressing.  Top with 1/4 - 1/3 cup of the buffalo chicken mix and sprinkle with 1/3 cup of shredded lettuce.  Roll the tortilla - burrito style and secure with a toothpick.  

Note:  I had to reheat the mixture so by the time I got to it - it was pretty soupy.  I used the extra ranch as a dipping sauce instead of spreading it on the tortilla.  I also used the grande sized tortillas and doubled the recipe so it would fit in my slow cooker.  I made 14 very large wraps and one very small one.