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Buffalo Chicken Rollups

Makes 4-5 rollups, approx 32


  • 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


  • 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.


You can substitute blue cheese dressing for ranch.