1 store-bought rotisserie chicken, shredded
1 cup Marie’s Chunky Blue Cheese Dressing, divided
¼ cup buffalo sauce
2 oz. cream cheese, softened
1 cup cheddar jack cheese, shredded
5 large tortillas
iceberg lettuce, shredded
oil for searing
In a large bowl, combine shredded chicken, ½ cup Chunky Blue Cheese dressing, buffalo sauce and cream cheese.
Add ¼ cup cheddar jack cheese to the center of 4 large tortillas and top with buffalo chicken. Place a tostada on top of each and spread with remaining dressing. Top with lettuce and tomatoes.
Cut the remaining tortilla into 4 triangles and place one triangle ontop of each wrap. Tightly fold edges of large tortilla toward the center, creating pleats. Flip so the pleats are now on the bottom and set aside.
In a large skillet over medium heat, add 1 tsp oil and place a crunchwrap with the pleats facing down. Gently press with a spatula to seal the seams. Cook until golden brown, about 2 minutes and flip. Cook for another 2 minutes. Repeat with remaining crunchwraps.