Instructions

• Pat the diced chicken dry and season evenly with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.
• Heat a skillet over medium-high heat. Add the 1/2 tablespoon olive oil; when hot, add the seasoned chicken and cook, stirring occasionally, until fully cooked through, about 6–8 minutes. Confirm the chicken reaches an internal temperature of 165°F (74°C).
• Remove the chicken from the heat and toss it with 1/4 cup of the buffalo sauce. Set the sauced chicken aside.
• Lay one 10-inch tortilla flat. Cut one straight line from the center of the tortilla to the outer edge to create four quarters. Repeat for the second tortilla.
• Divide the remaining ingredients evenly between the two tortillas: split the 1/4 cup light cream cheese (about 2 tablespoons per tortilla), the 1/4 cup blue cheese (about 2 tablespoons per tortilla), the 1/2 cup chopped baby spinach (about 1/4 cup per tortilla), the cooked buffalo chicken (half the chicken on each tortilla), and the remaining 1/4 cup buffalo sauce (2 tablespoons per tortilla).
• On each tortilla, use the cut as a reference and spread the cream cheese on the quarter immediately next to the cut.
• Place half of the buffalo chicken (including some of its sauce) on the next quarter clockwise from the cream cheese.
• Spread the blue cheese on the next quarter, then top that blue-cheese quarter with the chopped spinach.
• Drizzle the final quarter of each tortilla with the remaining 2 tablespoons of buffalo sauce.
• Fold each tortilla into a triangle pocket: fold the cream-cheese quarter (the one next to the cut) over the chicken quarter, then fold that layered triangle over the blue-cheese/spinach quarter, and finally fold that over the sauced quarter so all fillings are enclosed in a triangular pocket. Press gently to hold the shape.
• Heat a clean skillet over medium heat. Place each folded wrap seam-side down and cook 1–3 minutes per side, pressing lightly with a spatula, until the tortilla is heated through and crisped to your liking. Remove and serve.