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Categories:Viewed: 35 - Published at: a year ago
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup wing sauce or cayenne pepper sauce
- 1/4 cup blue cheese crumbled
- 1 cup colby jack cheese shredded, 4 ounces
- 1/4 cup green onions finely chopped
- 1 pound chicken breast cooked and shredded
- 5 large flour tortillas approximately 101/2" diameter
Method
- In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
- Stir shredded chicken into mixture by hand.
- Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
- Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.
- --Smaller or larger tortillas may be used, however you will need to adjust the amount of buffalo chicken mixture you add to each tortilla.
- --If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.
