Dairy Free Buffalo Chicken Wraps

• 2 pounds - boneless skinless chicken breast
• 1 cup - chicken broth
• ½ cup - hot sauce
• ¼ cup - dairy-free butter
• 8  - flour tortillas
• 4 cups - lettuce
• ¼ cup - carrot
• ¼ cup - red onion

Instructions

1. Place chicken and broth in a slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165F. Transfer the cooked chicken to a clean cutting board and shred.
2. To make dairy free buffalo sauce, warm hot sauce and dairy-free butter in a small saucepan over low-medium heat and stir to combine as the butter melts. Once combined, remove from heat and set aside.
3. When ready to serve, toss shredded chicken with buffalo sauce in a large bowl to coat. Warm tortillas in the microwave or over an open flame to make pliable. Divide buffalo chicken between the tortillas then repeat with remaining ingredients.
4. To assemble wraps, fold the left and right sides slightly inward, then tuck the bottom edge over the fillings. Roll tightly while keeping the burrito snug. Cut each wrap in half and serve immediately.