Buffalo Chicken Wrap

I love appetizers and when I can make them at home it's a good thing. It's funny how food goes in trends like many other things in life. Years ago you could get escargot, and Oysters Rockefeller on every menu. Then it was anything Cajun or blackened, and I'm sure a lot more trends until...now where you'll find spinach, artichoke, pesto and Buffalo this or that....

One of my favorite starter that I had in a local restaurant was Buffalo Chicken dip served with warm tortilla chips. As I was eating this wonderful appetizer I was thinking "hmmm...I could make this"..

I added the blue cheese separate because my daughter eats a lot of things, but not blue cheese or mushroom.

• Buffalo Chicken Wraps

1 cup shredded cooked chicken

4 oz cream cheese

1 small onion finely chopped (optinal)

1/2 cup chicken broth

1/4 cup hot pepper sauce (I used Franks)

3 oz blue cheese

1 stalk celery julienned

1 carrot julienned

• In a sauce pan saute the onions until tender, add the cream cheese until smooth and creamy, then add the chicken and broth until well mixed, then add in the hot sauce and mix well. You can add the blue cheese at this time if you want and everyone likes it with blue cheese...or you could always add ranch dressing but I like it with the blues cheese. Adjust the consistency with the broth and the heat with the amount of hot pepper sauce that you use.
•  Lay the filling on the wrap, add blue cheese,  shredded carrots, celery and what other toppings that you'd like, cilantro, pickles, lettuce what ever you like...go wild!!

These little wraps are good for a snack or lunch. I did warm it up it when I brought it for lunch, but I'll bet it would be good in a bento lunch too.

I just missed the shot where our neighbor's cat was sitting directly under the bird feeder with the squirrel on top, but this one gives you an idea!