Buffalo Chicken Roll Ups 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.

CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-inch thickness.
• Place a slice of ham and cheese on each piece of chicken.
• Roll up from a short side and tuck in ends; secure with a toothpick.
• In a shallow bowl, mix crumbs, grated cheese and parsley.
• Pour milk into another bowl.
• Dip chicken rolls in milk, then roll in crumb mixture.
• Wrap and freeze roll-ups for up to 2 months.
• To use frozen chicken--completely thaw in the refrigerator.
• Unwrap roll-ups and place on a greased baking sheet.
• Spritz with nonstick cooking spray.
• Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

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.

CREAMY BUFFALO CHICKEN ROLL UPS

Steps:

• Mix cream cheese, sour cream, hot sauce, blue cheese, diced chicken and cayenne pepper in a medium bowl.
• Salt and pepper the mixture to taste.
• Spread mixture on tortillas, being careful to keep the mixture about 1/2-inch from the edges.
• Roll (like a jelly roll) tightly from one edge. Secure with toothpicks if necessary.
• Put the rolls in the freezer for around 15 minutes (do not allow them to freeze).
• Remove from freezer and slice into 1/2- to 1-inch rolls.
• Serve at room temperature.

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.

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.