A spicy chicken wrap with buffalo hot wings attitude.

Buffalo Chicken Wrap

1/4 cup prepared ranch dressing

1 to 2 teaspoons hot sauce

3 large flour tortillas or wraps
12 ounces cooked chicken breasts, cut into strips
1 celery stalk, sliced thin
3 green onions, sliced
1 cup chopped lettuce
1/3 cup finely diced tomatoes
3 tablespoons dried cranberries
3 cups shredded Monterey Jack cheese

1/3 cup blue cheese crumbles

1. Combine ranch dressing and hot sauce.
2. Place the tortillas on a flat surface and spread the ranch dressing mixture on the upper half of each tortilla.
3. Divide each of the remaining ingredients into thirds and arrange along the middle of each tortilla.
4. Roll the tortilla up tightly and slice in half for lunch-size portions, or into 1-inch slices, secured with toothpicks, for appetizer size.

Makes 6 servings.