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Buffalo Chicken Rollups

Makes 4-5 rollups, approx 32


  • 1 large cooked chicken breast boneless and skinless
  • 4 oz {1/2 block} cream cheese cubed and softened
  • 1/4 cup barbecue sauce I like Sweet Baby Ray's
  • 1/4 cup shredded Cheddar cheese
  • 1-2 tsp barbecue seasoning to taste I like McCormick Grill Masters
  • 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, shredded cheese, barbecue sauce, and seasoning.
  • Mix until well combined.
  • Place a tortilla on a cutting board and spread a couple tablespoons of the barbecue 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.


You can also prepare the BBQ chicken filling and serve with crackers as a dip.