Buffalo Chicken Dip Wrap

# Ingredient List:

01 - 2 cups cooked shredded chicken breast (about 10.5 oz)

02 - 1/3 cup buffalo wing sauce

03 - 1/4 cup ranch dressing

04 - 1/4 cup cream cheese, softened

05 - 1/2 cup shredded cheddar cheese

06 - 1/4 cup crumbled blue cheese

07 - 1/2 cup finely chopped celery

08 - 1/4 cup finely chopped green onions

09 - 1 cup shredded romaine lettuce

10 - 4 large flour tortillas (10-inch)

01 - In a medium bowl, mix shredded chicken, buffalo wing sauce, ranch dressing, and softened cream cheese until fully blended.

02 - Fold in cheddar cheese, blue cheese, celery, and green onions until evenly distributed through the mixture.

03 - Warm tortillas in a dry skillet or microwave until flexible and easy to roll.

04 - Place one-quarter of the chicken mixture on the center of each tortilla.

05 - Top each portion with a handful of shredded romaine lettuce.

06 - Fold the sides of the tortilla over the filling and roll tightly to enclose.

07 - Heat a nonstick skillet over medium heat and grill wraps seam-side down for 2 to 3 minutes on each side until golden and heated through.

08 - Cut each wrap in half and serve immediately.

01 -

Game day food that doesn't leave your hands looking like you wrestled a chicken.
Takes barely 25 minutes from start to finish, which means you can feed people without abandoning the game.
All the flavors of a loaded dip but you get to eat it standing up without guilt.

02 -

Don't chop your vegetables the night before unless you want watery, sad lettuce—keep everything until assembly time.
The cream cheese needs to be actually soft or it won't blend smoothly and you'll end up with lumps that don't melt properly into the filling.

03 -

Toast your tortillas in a dry skillet instead of microwaving—you get better texture and more control over how pliable they become.
If your wrap cracks while rolling, it means the tortilla wasn't warm enough; reheat it and try again rather than fighting with a cold one.