Buffalo Chicken Rollups

These Buffalo Chicken Rollups are an easy to make finger food to serve for the Big Game this weekend!

With only a few simple ingredients, you have a fast and portable appetizer that is packed with flavor! If you like heat, give these creamy, spicy Buffalo Chicken Rollups a try!

Print Recipe

Buffalo Chicken Rollups

Makes 4-5 rollups, approx 32

Ingredients

• 1 cooked chicken breast boneless and skinless
• 4 oz {1/2 block} cream cheese cubed and softened
• 1/4 cup buffalo sauce {I use Frank's Red Hot}
• 1 tbsp ranch dressing
• 1/4 cup shredded Cheddar cheese
• 1 green onion diced
• 4-5 fajita size {medium} tortillas

Instructions

• Add cooked and cooled chicken breast to a food processor and pulse until finely shredded. You can also shred by hand with two forks.
• In a bowl, add chicken, cream cheese, ranch dressing, buffalo sauce, and green onion.
• Mix until well combined.
• Place a tortilla on a cutting board and spread a couple tablespoons of the buffalo chicken mixture all over.
• Roll up the tortilla and place seam side down on a plate.
• Repeat with remaining tortillas.
• You can wrap the tortillas tightly in cling wrap if you are not serving right away. I like to chill for at least an hour before slicing.
• Once you are ready to serve, slice into bite size rolls, about 8 per tortilla.
• I serve on a platter with carrots and celery sticks and extra ranch or blue cheese dressing for dipping.

Notes

You can substitute blue cheese dressing for ranch.

Add cooked and cooled chicken breast to a food processor and pulse until finely shredded.

You can also shred by hand with two forks.

I like to use Frank’s Red Hot brand for all my buffalo flavored recipes. 

In a bowl, add chicken, cream cheese, ranch dressing, buffalo sauce, and green onion.

Mix until well combined. 

Place a tortilla on a cutting board and spread a couple tablespoons of the buffalo chicken mixture all over.

Roll the tortilla up and place seam side down on a plate. 

Repeat with remaining tortillas.

You can wrap the tortillas tightly in cling wrap if you are not serving right away. I like to chill for at least an hour before slicing.

Slice each tortilla into about 8 rolls. 

Serve on a platter with sliced carrots and celery and ranch or blue cheese for dipping.