Tender shredded Buffalo chicken from the slow cooker and crunchy celery-carrot slaw with ranch make enough wraps to serve a crowd or perfect for leftovers the next day.
Spray inside of 4.5-quart slow cooker with cooking spray; place chicken in slow cooker. Stir together Manwich, hot sauce and brown sugar in small bowl; pour over chicken. Cook on LOW 4 to 5 hours or HIGH 3 to 4 hours, until chicken is tender.
Stir together yogurt and ranch powder in medium bowl. Stir in celery and carrot until well combined; set aside. Remove chicken from slow cooker. Shred chicken with two forks and return to sauce in slow cooker.
To serve: Build wraps with about 1/2 cup chicken, 1/4 cup celery slaw, 1/4 cup shredded lettuce and blue cheese, if desired. Serve immediately.
Per Serving: 516 calories; protein 29.9g; carbohydrates 69.1g; fat 12.3g; cholesterol 51.5mg; sodium 1143.6mg.