Buffalo Chicken Dip Tortilla Rollups

FOOTBALL SEASON IS HERE!!! Did I say that loud enough? I think everyone knows without saying! With football season come yummy eats and savory treats, right? I am finally able to take a breather (albeit a tiny one!) so I can post the rollups I've been wanting to post for the past three weeks! These little snacks are super easy and provide a different method of eating, no chip dipping involved! We will be using the recipe for Frank's RedHot Buffalo Chicken Dip and whichever tortilla wraps you prefer. I used Joseph's Flax, Oat Bran & Whole Wheat Square Lavash for a healthier roll, and then I used La Banderita Soft Flour Tortillas for those not really watching their waistlines. So. All we need is dip, tortillas, and we are good to go! Wait, don't forget some ranch or blue cheese dressing to dip these babies in! (Okay, so there IS a little dipping involved!) 

Again, I used the recipe from Frank's RedHot, so PLEASE visit their page to check out their awesome sauces and such, but I am posting the recipe on here for your convenience as well. 

INGREDIENTS:

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

1/2 cup crumbled blue cheese or shredded mozzarella cheese*

2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

*NOTE: I ended up using a quarter cup of the crumbled blue cheese and a quarter cup of mozzarella instead of just either one.

DIRECTIONS:

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

I made this as directed, though I did top it with extra mozzarella before popping it in the oven (I'm a cheese lovin' gal!) 

After slightly cooling, I spread a bit over 1/2 cup of buffalo chicken dip onto each tortilla wrap, or what ended up yielding 6 wraps, 3 of each brand. I sprinkled some extra blue cheese on a couple of them for extra tang, then wrapped each one separately in Press 'n Seal and refrigerated for about 15 minutes before pulling them out, for better ease of cutting. It is best if you cut the rolls with a serrated knife. 

I didn't have a chance to warm these back up since I was in a rush, but they would probably do well to pop in a warm oven for just a few minutes to get the rolls warmed up. Serve with ranch or blue cheese dressing and enjoy!