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4-6
10 minutes
15 minutes
1 (2-pound) bag tater tots
Meat from 1 rotisserie chicken, shredded
1 (8-ounce) tub sour cream
1 cup Frank’s RedHot Buffalo hot sauce
8 ounces shredded Colby Jack cheese
8 large flour tortillas
Vegetable oil, for the griddle
Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then add the tater tots and shredded chicken. Sear on the griddle until both are very crispy and heated through.
Pour the sour cream and Buffalo sauce directly onto the chicken and tater tots and mix with spatulas until well coated and reduced.
Divide the Buffalo chicken filling between the 8 tortillas, top with cheese and more Buffalo sauce (optional). Roll the burritos and toast each side on the griddle for 2 minutes. Remove from the griddle and serve.
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