6 La Tortilla Factory 4 Net Carb Tortillas
2 cups shredded chicken breast
¾ cup mild buffalo sauce
8 oz reduced fat cream cheese
¼ cup light ranch dressing (can also use bleu cheese)
1 cup reduced fat shredded cheddar cheese


Preheat oven to 375 degrees. Line mini muffin tins with tortilla rounds. Use a 2 ½ inch biscuit cutter to stamp out roughly 6-7 rounds per tortilla. Press them into tins to form cups. Bake tortilla cups for 8 minutes.

While tortillas bake, make the buffalo dip. Combine all ingredients except for the cilantro.

Once cups are baked, remove from oven and fill with about 1 TB of dip. Bake for an additional 8 minutes. Remove from oven and drizzle with additional ranch and buffalo sauce. Garnish with cilantro and serve!