Buffalo Chicken Tortilla Pinwheels

1. 1

   In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.

2. 2

   Stir shredded chicken into mixture by hand.

3. 3

   Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.

4. 4

   Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

5. 5

   --Smaller or larger tortillas may be used, however you will need to adjust the amount of buffalo chicken mixture you add to each tortilla.

6. 6

   --If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.

No additional tips available.