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.