2 cups finely chopped cooked chicken
2 (12 oz) container whipped cream cheese
¼ cup sour cream
⅔ cup ranch dressing
½ cup buffalo wing sauce
1 ¼ shredded Monterey jack cheese (or pepper jack for an extra bite)
10 8-inch flour tortillas
In a medium mixing bowl, mix together chicken, cream cheese, sour cream, ranch, buffalo sauce, and cheese. Spread about ¼ -⅓ cup of the mixture (depending on how “filled” you want your roll-up) on the tortilla leaving about 2-3 inches bare on one side of the tortilla (as you roll the tortilla the spread will fill in this part). Starting on the side with the chicken spread, roll the tortilla tightly. Wrap with plastic wrap and chill in the fridge for 2 hours (or overnight). Remove from fridge and remove the plastic wrap. Slice into 1 ½- 2 inch slices and serve.
Dan from Platter Talk
I’m loving this Buffalo chicken spin on traditional pinwheel wraps and will be making it next week for a work function. Thanks for the great idea!