My daughter-in-law loves Buffalo chicken, so I came up with this easy-to-make crunch wrap using all the same flavors and grilled it in a panini press. In less than 30 minutes, you'll have a hot, crunchy pocket of spicy, cheesy chicken ready for a quick weeknight dinner or weekend lunch. The wraps are fantastic served with extra blue cheese dressing or sour cream for dipping. We also enjoy them served with fresh veggies, like shredded lettuce or sliced cucumbers.
Ingreadient
- 4 cups cubed or shredded rotisserie chicken
- 1 cup shredded Colby-Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2/3 cup chopped celery
- 2/3 cup blue cheese salad dressing
- 1/3 cup Buffalo wing sauce
- 6 flour tortillas (10 inches), warmed
Direction
- Preheat panini maker or indoor electric grill. In a large bowl, combine the first 6 ingredients. Divide chicken mixture among tortillas, centering the mixture on each tortilla.
- Fold 1 side of each tortilla over filling. Continue to bring edges of tortilla toward the center, pleating them on top of each other and covering filling.
- In batches, place wraps on panini maker, seam side down. Cook wraps, covered, until tortilla is browned and cheese is melted, 6-8 minutes.
