1 rotisserie chicken shredded (about 3 cups)
8 ounces cream cheese softened
5 ounces Frank’s Red Hot Original Sauce
½ cup bleu cheese crumbled
¼ teaspoon salt
¼ teaspoon garlic powder
1 cup Colby jack cheese shredded
⅓ cup green onions chopped
5 large flour tortillas
In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, blue cheese, salt, garlic powder, Colby jack cheese, and green onions. Using a hand mixer with beaters, mix until well blended and no cream cheese chunks remain.
Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.
Spread about ¾ cup 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.
