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.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

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.