Instructions

• In a large mixing bowl, add cream cheese, Frank’s RedHot Original Sauce, blue cheese, salt, garlic powder, Colby-Jack cheese, and green onions. Using a hand mixer, mix until well blended and no cream cheese chunks remain.
• Add the shredded chicken to the buffalo mixture and stir well with a large spoon. Coat all chicken with the buffalo mixture.
• Spread about ¾ cup of the buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.
• Wrap in plastic wrap and place in the refrigerator for 2 to 4 hours.
• Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.
• Serve immediately.