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5 from 2 votes

Salsa Ranch Shredded Chicken Burritos (Instant Pot or Slow Cooker)

4 Green, 3 Blue, and 3 Purple points per serving.
Makes: 8 servings
Calories: 221
Author: Alisha Hughes

Ingredients

  • 1 cup salsa
  • 1/4 cup water
  • 1 1 ounce packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix, divided
  • 1 pound boneless, skinless chicken breasts
  • 4 tablespoons fat-free milk, optional for Ranch dipping dressing
  • 4 tablespoons light mayonnaise, optional for Ranch dipping dressing
  • 8 Olé Xtreme Wellness High Fiber Low Carb 8 inch Wraps
  • 1/2 cup crumbled feta cheese
  • 2 cups crinkle cut carrots

Instructions

  • Mix salsa, water, and 2 tablespoons Ranch dressing mix in an Instant Pot or slow cooker.
  • Add chicken and cook 4 hours on HIGH or 8 hours on low in slow cooker. Alternatively, you can cook on HIGH pressure for 8 minutes in an Instant Pot, and then quick release the pressure after it is done cooking.
  • Meanwhile, mix milk, mayonnaise, and remaining Ranch dressing mix. (This makes the Ranch dressing to dip the carrots in and is an optional step for those who like Ranch dressing. If you won't be making the Ranch dipping sauce, you can just discard the rest of the Ranch packet mix.)
  • When the chicken is done cooking, carefully take the chicken breasts out of the Instant Pot or slow cooker and shred the the chicken with two forks. Mix shredded chicken back in with the salsa mixture.
  • Spoons 1/3 cup of the chicken onto each tortilla. Top with 1 tablespoon feta cheese. Serve each burrito with 1 tablespoon Ranch dipping sauce and 1/4 cup carrots.