Buffalo Chicken Rolls

3 Tbsp flour 2 tsp parsley 1 tsp garlic powder 1 tsp onion powder Salt and pepper 2 lbs chicken breast or tenderloins 1 bottle buffalo sauce 2 Tbsp Butter 20 tortillas 2 cups sharp cheddar cheese, shredded Oil for frying

Mix together flour, parsley, garlic powder, onion powder, salt and pepper. Dredge the chicken in the mixture and place in a crockpot. Cover with buffalo sauce and add butter, cooking on high for 3-4 hours or low for 7-8 hours.

Once cooked, shred the chicken while in the crock pot. Heat the oil in a pan on the stove top on medium heat.

Begin assembling the chicken rolls. On each tortilla, place about 2-3 Tbsp of the chicken mixture in the center and sprinkle with cheese. Roll the tortilla up and add a little cheese on the inside edge of the roll to prevent unrolling during cooking.

Place the roll in the oil for about 1-2 minutes per side. Set on a paper towel to cool.

If freezing, let the rolls cool completely before placing in freezer-safe container. Reheat at 400 degrees for 15-18 minutes.

bon appetit