Categories: Pizza/flatbread

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup hot wing sauce or cayenne pepper sauce
• 1/4 cup blue cheese, crumbled
• 1 cup colby-jack cheese, shredded (4 ounces)
• 1/4 cup green onions, finely chopped
• 1 pound chicken breast, cooked and shredded
• 5 large flour tortillas (approximately 101/2" diameter)

Directions

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. Stir shredded chicken into mixture by hand.

3. Spread approximately ¾ 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. 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.

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