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game day buffalo chicken tortilla wraps

(1 rating)
Recipe by
Diane Atherton

We both enjoy college and NFL football & it's that time of year. It's always nice to have finger foods on game days. This was a BIG hit! As I put the cheese mixture together and taste tested I thought how yummy this would be as a grilled sandwich so I scooped out just enough of the cheese mixture to do a half sandwich. Buttered the bread, spread the cheese mixture on & grilled it. Awesome!! This makes 4 buffalo Chicken Wraps, however, if so desired, you could make 2 wraps and save half of the spread for grilled cheese sandwiches as well. Grill, then quarter them. Great 2nd finger food!

(1 rating)
yield 4 to 6
prep time 10 Min
method Refrigerate/Freeze

Ingredients For game day buffalo chicken tortilla wraps

  • 1 pkg
    (8 oz) cream cheese, room temperture
  • 4 oz
    blue cheese crumbles
  • 4 to 6 oz
    sharp chedder cheese, shredded
  • 1 Tbsp
    jalapeno peppers (about 10 pickled slices) chopped
  • 1 Tbsp
    chives (i used dried, would use fresh if available)
  • 1 Tbsp
    lemon juice, fresh
  • 1/4 tsp
    cayenne pepper
  • 1/4 c
    hot wing sauce (i used moore's med)
  • 1 lb
    cooked shredded chicken
  • 4 lg
    (10-inch) flour tortillas

How To Make game day buffalo chicken tortilla wraps

  • 1
    In mixing bowl beat cream cheese until smooth and creamy; add blue cheese crumble and beat until well mixed.
  • 2
    By hand (with spoon) add the cheddar, jalapeno, chives, lemon juice and cayenne; mix until blended. Set aside.
  • 3
    Meanwhile added wing sauce to shredded chicken. NOTE: I boiled chicken breast for this recipe (and shredded using 2 forks), however, if it had been available, I would have purchased a roasted chicken. So if you need to save some time, by all means go with a purchased roasted chicken.
  • 4
    Divide the cheese mixture into 4 equal parts. NOTE: IF so inclined save out just enough for a grilled cheese sandwich I saved enough to do 1/2 a grilled cheese sandwich and OH My was it yummy!
  • 5
    Spread cheese mixture evenly over four 10-inch flour tortillas; top with chicken mixture. Roll up tightly, wrap place in a container with a cover, cover then refrigerate rolls for a couple of hours. You can put on a plate and cover with plastic wrap.
  • 6
    Remove rolls from fridge; slice off hollow ends (your treat to munch on) and then slice into desired size. I cut into 8 equal slices. Place on serving dish and serve.