Ingredients

The following ingredients have 4 Servings
  • 1½ blocks (12 ounces) cream cheese, (softened)
  • ½ cup (128 g) buffalo sauce
  • ¼ cup (60 g) ranch dressing, (or blue cheese)
  • 2 cups rotisserie chicken, (chopped)
  • 1 cup (113 g) sharp cheddar cheese, (shredded)
  • ¼ cup red bell pepper, (diced (about ½ of a red bell pepper))
  • 6 flour tortillas, (8 inches)
  • 3-4 medium green onions, (thinly sliced (approximately ¼ cup), reserving some for garnish)
  • buffalo sauce, (ranch, or blue cheese dressing, for dipping)

Instruction

  • In a large mixing bowl, stir together cream cheese, buffalo sauce, and ranch dressing until well combined.
  • Add in chicken, cheese, red bell pepper, and most of the green onions. Mix until well blended.
  • Divide buffalo chicken mixture between the tortilla shells and spread out evenly. (I used about ⅔ cup of the mixture per tortilla.)
  • Roll each shell up tightly, place in a shallow dish, and cover with plastic wrap. Refrigerate for 1 hour, up to 24 hours.
  • When ready, slice the tortillas into 1-inch pieces. Serve with extra buffalo sauce, ranch, or blue cheese dressing for dipping.