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!
Buffalo Chicken Rollups
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
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.
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