|Recipe : Entry # 6105|
|Buffalo Chicken Dip Tortilla Rollups|
|Joe Wheeler EMC|
|8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wing Sauce
1/4 cup crumbled blue cheese
1/4 cup shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
Tortilla wrap of your choice, either whole wheat or white
|HEAT oven to 350°F.
Place cream cheese into a deep baking dish. Stir until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
Top with a little bit of extra mozzarella.
After slightly cooling, spread a bit over 1/2 cup of buffalo chicken dip onto each tortilla wrap. This will yield about 6 wraps. Wrap individually with plastic wrap and refrigerate for about 15 minutes for ease of cutting. Use a serrated knife to cut your rolls. They may be warmed up prior to serving. Serve with ranch dressing or blue cheese dressing.