In a medium sauté pan, add 1 tbsp of butter and sauté peppers and onions for 15 mins or until softened, set to the side. In the same pan add 1 tbsp of butter and shredded chicken, season with celery seed and sauté until you achieve nice golden bits. Add buffalo sauce, combine and set aside.
Take one large tortilla and cut from the center straight down. You will add each ingredient to the tortilla in 4 sections. Begin with the bottom left corner and add buffalo chicken, top left corner add peppers and onions. Top right corner add blue cheese dressing and bottom right corner add colby jack cheese.
Begin to fold the wrap clockwise starting with the bottom left corner, buffalo chicken. Continue to fold clockwise until wrap is complete.
In a medium sauté pan melt 1 tbsp of butter, add buffalo chicken wrap to the pan and cook for 2-3 mins on each side until golden brown. Plate and garnish with blue cheese crumbles, cilantro and lime wedges, serve with Gold Peak Sweet Tea.
