Cheesy Buffalo Chicken Rolls

1. Combine all of the ingredients for the creamy buffalo sauce in a blender and run it until you have a smooth sauce. If it’s too thick, add a few tablespoons of water and run it for a few more seconds.
2. Dice up 40oz (1135g) of chicken breast into small pieces and season them with garlic salt and black pepper.
3. Cook the seasoned chicken in a pan on medium heat until it’s golden brown and cooked all the way through.
4. In a large bowl, combine the cooked chicken, buffalos sauce we made earlier, mozzarella, and some fresh chives.
5. Add 1/10 of the filling to a large tortilla and roll it up into a small burrito shape. Repeat until you have 10 rolls total.
6. (Optional) Add the rolls to a baking tray, spray them with oil, and cook at 400F (205C) for 22-25 minutes.
7. Wrap the rolls in aluminum foil and freezer them for up to 3 months if you’re meal prepping. Reheating Notes: To reheat the rolls from frozen, follow these steps: Put it on a plate and cover with a wet paper towel. Microwave for 3-4 minutes and toast it in a pan if you like it crispy!