• 1 pound boneless skinless chicken breast
  • 8 ounces cream cheese regular or Neufchatel, softened
  • 1 cup shredded cheddar cheese or cheddar cheese blend
  • 1/2 cup Frank's Red Hot Cayenne Pepper Sauce
  • 1/3 cup diced celery
  • 3 tablespoons finely crumbled blue cheese
  • 4 large burrito size flour tortillas


  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. Place chicken breast on baking sheet. Lightly spray breasts with cooking spray and season with salt and pepper.
  4. Bake for 40-45 minutes until chicken is thoroughly cooked.
  5. Remove from oven and allow to cool.
  6. Once chicken is cool to touch shred with the back of two forks until no large pieces remain. Place shredded chicken aside.
  7. Place cream cheese, shredded cheese, hot cayenne pepper sauce, celery, and blue cheese in a large bowl.
  8. Using an electric mixer beat until combined and creamy.
  9. Stir in shredded chicken with a large spoon.
  10. Divide chicken mixture between tortillas and divide evenly.
  11. Tightly roll tortillas and wrap in plastic wrap. Place in refrigerator for a few hours or overnight.
  12. When ready to serve cut off ends and slice into pieces about 1-inch thick.

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