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These Buffalo Chicken Roll-Ups are a delicious appetizer recipe with classic flavors that everyone will love!
Buffalo Chicken Roll-Ups:
I’m not sure what it says about me, but I have a fondness for any food with “Buffalo chicken” in its name. (Me and about a million other folks, right?) If you feel the same way and are looking for a quick and easy appetizer that’s designed to please, you’re going to love these Buffalo Chicken Roll-Ups.
Whether you call them roll-ups or pinwheels, these flavor-packed swirly bites have become a party classic. In fact, I’ve shared two other recipes (Cheddar Bacon Ranch Pinwheels and Italian Sub Sandwich Roll-Ups) that quickly became two extremely popular recipes here on IBC.
What I especially like about roll-ups is that they are easy to prepare. You can also make them in almost any flavor imaginable, and they are great for parties because they are a no-mess, one-bite treat.
How-t0 Make Buffalo Chicken Roll-Ups:
For these Buffalo Chicken Roll-Ups, you need to start with cooked chicken breast. My favorite way to cook chicken breasts (as taught by queen Ina Garten) is to roast them in the oven. Just drizzle the chicken with olive oil and sprinkle with salt and pepper. Then bake at 350 degrees F until cooked through. This is a super easy method that keeps the meat flavorful and moist.
After the chicken breasts have cooled, shred them with your fingers and mix everything together.
Yes, this recipe calls for blue cheese. However, the blue cheese doesn’t stand out. It just enhances the other flavors. Even if you’re not a big fan of blue cheese, I think you’ll still love this recipe.
Spread the delicious mixture onto a tortilla and then roll it up. (I used whole grain tortillas, but any variety you like will be fine.) Pop the rolled tortillas into the refrigerator before cutting. This allows them to firm up, resulting in a prettier presentation.
Serve the roll-ups up with celery sticks, and you’re good to go! You could even offer a dip of ranch or blue cheese dressing, however, I don’t think it’s necessary.
I told you, super simple and so delicious!
If you like this Roll-Up recipe, you will probably like these as well:
- Veggie Pizza Roll-Ups
- Tortilla Roll-Ups with Salsa
- Cheddar Bacon Ranch Tortilla Pinwheels
- Italian Sub Roll-Ups
- Buffalo Chicken Roll-Ups
If you’re like me and love anything “Buffalo chicken,” I recommend giving these a try.
Buffalo Chicken Roll-Ups Recipe:
Buffalo Chicken Roll-Ups
- 8 ounces cream cheese softened
- 1/3 cup crumbled blue cheese
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons sour cream
- 1/2 teaspoon garlic powder
- 2 cups cooked and shredded chicken
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 1/2 cup Buffalo wing sauce
- 8 soft tortillas (6-inch tortillas)
- In a large mixing bowl, combine the blue cheese, cream cheese, cheddar cheese, sour cream, and garlic powder.
- Add the chicken, red onion, celery, and Buffalo wing sauce. Stir to combine.
- Spread about 1/3 cup of the chicken mixture onto a tortilla. Roll up the tortilla tightly and place on a plate. Repeat with the remaining tortillas.
- Refrigerate the tortillas about 2 hours.
- Slice each tortilla roll into 8 slices. Discard (or snack on) the two end pieces.
- Serve immediately or cover with plastic wrap and return to the refrigerator until ready to serve.
Hi! What do you mean by serving size? How many people can 1 serving serve? Your Sun-Dried Tomato Basil Roll-Up recipe is available in dozen versus this which is available in serving. It’s so confusing to scale up on this one. I am looking to make 2 dozen total for a large group gathering. Thanks!
Hi there! As the recipe states you use 8 tortillas and cut each of those into 8 pieces. 8×8 is 48 or 4 dozen. I’m not sure what you mean by a large group. I figured these would serve 10 people which about 4-5 rolls per person.
YUMMMmmmm Look delicious. So, How can I get an invite when you make them!
More of a kick in these, using a store-brand Buffalo wing sauce, than i expected considering all the cheese. But the mixture is delish. I had 10 8″ tortillas and had a little left over, which I plan to introduce to some pita chips tonight. Using it at a baby shower. If it’s too spicy, that just means more for me, and the other metalmouths.
These are delicious! I am lactose intolerant, and found both lactose free cream cheese and sour cream at the local grocery store. Lactose free sharp cheddar was also used. I omitted the blue cheese.
Wondering if these freeze well?
Michael, I’ve just checked out the other roll up recipes. All sound good. A few questions, since this will be my first time making…..do you use flour tortillas? Do they have a raw taste? The recipe for the Italian Sub roll ups, does not say to chill first before slicing like directions for the Buffalo Chicken ones. Which is better to do? Thanks.
I used a whole grain tortilla for the buffalo chicken roll-ups. You can use whatever wrap you like best. I noticed no raw taste. The Italian Sub Roll-Ups are a bit different in that they don’t need to re-firm to slice. They are also held together with toothpicks. That’s why the directions are a bit different. Hope that helps!
Yes, flour tortillas are perfect and taste great “uncooked”. The chilling makes these easier to slice. The Italian Sub roll-ups are fine to slice without chilling.
Michael, these roll ups sound good (and fun to make!) I’m going to try them. Wouldn’t the Buffalo Chicken ones be pretty rolled up in the green tortillas? (Spinach) Thanks for the motivation.
They sure would! Love that idea.
This look super delicious. Lovely pictures makes it something to give try on this weekend.
These roll-ups look so good! I am making them for our next family get-together.