Skinny Buffalo Chicken Wraps

Lunchtime is always a struggle at our house in the summer. We’ve been trying to eat a little healthier but I can only eat so many salads before I give up and indulge in a whole pan of brownies. I’ve been on a buffalo sauce kick and decided to find a way to turn one of my favorite flavors into a healthy wrap! These Skinny Buffalo Chicken Wraps are easy to make ahead for a week of lunches, or heat up for dinner. We love to dip ours in ranch!

Serves: 8-10

Slow Cooker Cinnamon Almonds

10 minPrep Time

3 hrCook Time

3 hr, 10 Total Time

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  • 1 cup sugar
  • 1 cup brown sugar
  • 3 Tablespoons cinnamon
  • 1/8 teaspoon salt
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 3 cups almonds
  • 1/8 cup water


  1. In a bowl, whisk egg white and vanilla until it begins to get a little frothy.
  2. Stir in your almonds until the are all coated in the egg white and vanilla mixture.
  3. In a separate bowl, mix together sugar, brown sugar, cinnamon, and salt.
  4. Add Almonds to cinnamon mixture and toss until completely coated.
  5. Spray your slow cooker with nonstick cooking spray.
  6. Cook the almonds on high for two hours stirring every 20 minutes.
  7. After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps!
  8. Reduce heat to low and cook for one more hour, still stirring every 20 minutes.
  9. Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper.
Recipe Type: Dessert


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