5 Ingredient Buffalo Chicken Roll Ups Recipe 435 Food

BUFFALO CHICKEN ROLL-UPS

Steps:

• 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.

BUFFALO CHICKEN ROLL-UPS

Steps:

• In a large bowl combine the softened cream cheese, wing sauce, sour cream, and ranch seasoning with a whisk or hand mixer until they are completely blended and smooth. Scrape down the sides of the bowl with a spatula.
• Gently fold in the shredded cooked chicken, blue cheese crumbles, shredded cheddar, and sliced scallions into the cream cheese mixture until they are combined. Taste the mixture and add salt and pepper if needed.
• Spread about a fourth of the mixture onto one of the tortillas, completely covering the surface.
• Starting at one end, roll the tortilla into a tight log. Wrap the log in plastic wrap and place in the refrigerator for an hour or up to 1 day, so that the log will be easier to cut.
• Place the tortilla roll seam down on a cutting board. Slice the rolled up tortilla into roughly eight rounds. Place each one cut side up on a platter.
• Serve with more sliced scallions and wing sauce as a garnish if you wish! Use toothpicks to serve or layer individually on a platter.

5-INGREDIENT BUFFALO CHICKEN ROLL UPS RECIPE - (4.3/5)

Steps:

• Mix chicken, cream cheese, hot sauce, and green onions until combined. Spread on to tortillas. Wrap tortillas up jelly-roll style, and cut into 1/2-inch slices. Pop into the fridge to chill for 10 minutes. If serving later, individually wrap rolls in plastic before cutting, and chill in the fridge. Garnish with sliced green onion.

BUFFALO CHICKEN CRESCENT ROLLS

Steps:

• Preheat oven to 375°. In a small saucepan, combine chicken, cream cheese, cheddar cheese, ranch dressing and wing sauce. Cook and stir over low heat until cheeses are melted, about 5 minutes. Remove from the heat., Unroll tubes of crescent dough; separate into 16 triangles. Place 1 tablespoon chicken mixture in the center of each triangle; sprinkle with 1 teaspoon blue cheese. Bring corners of dough over filling and twist; pinch seams to seal (filling will not be completely enclosed). Place on ungreased baking sheets., Bake until golden brown, 15-20 minutes. Serve warm.

CRISPY BUFFALO CHICKEN ROLL-UPS FOR TWO

Steps:

• Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, until chicken is no longer pink, 30-35 minutes. Discard toothpicks.

BUFFALO CHICKEN POCKETS

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.