Buffalo Chicken Pinwheels
- Fire up your Pit Boss Grill and preheat to 375°F. If you're using a gas or charcoal grill, set it up for medium heat. Remove chicken from refrigerator place on grill. Grill chicken for 10 min, turning once. Allow to rest 10 minutes, then shred.
- In a food processor, add remaining buffalo wing sauce, cream cheese, Colby cheese, bleu cheese, and scallions. Process on low for 20 seconds. Add shredded chicken breast to mixture and pulse about 8 times, or until mixture is fully combined.
- Place tortillas on a flat work surface and divide filling into quarters. Spread mixture evenly over each tortilla with a rubber spatula.
- Roll up tortillas and place seam side down on cutting board. Refrigerate for 10 minutes, then slice into ½ inch pieces. Transfer to serving platter and garnish with remaining scallions. Serve with extra buffalo sauce or ranch dressing.