Ingredients

8 oz. Cream Cheese, at room temperature

3-4 cups Shredded Chicken

2 Cups Shredded Cheddar Cheese

5 Scallions, sliced

1/2 tsp. Smoked Paprika

1 oz. Packet Ranch Seasoning

6-inch Flour Tortillas

Coarse Salt

Topping Sauce

1/2 cup Ranch Dressing

3 tbsp. Sriracha Sauce

Toppings

Chopped Cilantro

Queso Fresco, crumbled

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Instructions

Preheat the oven to 425º. Grease a 9×13 pan with cooking spray.

Combine cream cheese, chicken shredded cheddar, scallions, ranch seasoning and paprika in a stand mixer. Mix on low or medium-low until well combined.

Scoop 3-4 tablespoons of the chicken cheese filling along the center of each tortilla and roll the the tortilla. Place in the pan seam side down. Repeat to fill the pan with a single layer of filled, rolled tortillas.

Spray the tops of the tortillas with cooking spray and sprinkle with coarse salt.

Bake for 15-20 minutes, until the tops are golden and the filling is bubbly.

Drizzle with Sriracha Ranch and sprinkle with chopped cilantro and crumbled queso fresco.