These creamy, tangy Buffalo Chicken Roll Ups are packed with shredded chicken, sharp cheddar, and just enough heat to keep things interesting. I first made these for a last-minute game day gathering, and they disappeared so fast I barely got one for myself. They come together in about 10 minutes with no cooking required, which is exactly what you need when you're trying to feed a crowd without spending all day in the kitchen.
If you're looking for more easy appetizers, you might also love these Cheesy Kidney Bean Quesadillas or this warming Zuppa Toscana Soup for a heartier option.
What Are Buffalo Chicken Roll Ups?
Buffalo Chicken Roll Ups are a no-bake appetizer made by spreading a creamy buffalo chicken mixture onto flour tortillas, rolling them up tightly, and slicing them into bite-sized pinwheels. They're similar to a buffalo chicken wrap, but in smaller, party-friendly portions that are easy to grab and go.
The base is usually cream cheese mixed with shredded chicken, buffalo sauce, and seasonings. Some people add ranch dressing or blue cheese, but I prefer using ranch seasoning for a cleaner flavor that doesn't make the filling too loose. The rolls get chilled before slicing, which helps them hold their shape and makes the flavors meld together.
These are a staple at potlucks, tailgates, and birthday parties. They're also great for meal prep because you can make them ahead and they actually taste better after sitting in the fridge for a few hours.
Jump to:
- What Are Buffalo Chicken Roll Ups?
- Buffalo Chicken Roll Ups Ingredients
- How to Make Buffalo Chicken Roll Ups
- Equipment For Buffalo Chicken Roll Ups
- Substitutions and Variations
- How to Store Buffalo Chicken Roll Ups
- What to Serve with Buffalo Chicken Roll Ups
- Expert Tips
- FAQ
- Related
- Pairing
- Buffalo Chicken Roll Ups
Buffalo Chicken Roll Ups Ingredients
Here's what you'll need to make these easy, flavorful Buffalo Chicken Roll Ups.
See Recipe Card Below This Post For Ingredient Quantities
- Tortillas (12-inch): Large flour tortillas work best because they give you more surface area to spread the filling and create bigger rolls. Smaller tortillas can work, but you'll end up with fewer pieces per roll.
- Cream cheese (softened): This is the creamy base that holds everything together. Make sure it's softened to room temperature so it mixes smoothly without lumps. Cold cream cheese won't spread easily and can tear the tortillas.
- Shredded chicken breast: Rotisserie chicken is a huge time-saver here, but you can also use leftover grilled or baked chicken. Just shred it finely so it blends well into the filling.
- Sharp cheddar cheese (shredded): Adds a bit of sharpness and richness that complements the tang of the buffalo sauce. You can swap in Monterey Jack or a Mexican blend if that's what you have.
- Buffalo sauce: This is where the flavor comes from. Frank's RedHot is the classic choice, but any buffalo sauce you like will work. Start with less if you're sensitive to heat, and add more to taste.
- Ranch seasoning: Adds savory, herby flavor without making the filling too wet. It's better than liquid ranch dressing for this Buffalo Chicken Roll Ups because it keeps the texture thick and spreadable.
How to Make Buffalo Chicken Roll Ups
Mix the filling: In a medium bowl, combine the softened cream cheese, shredded chicken, sharp cheddar cheese, buffalo sauce, and ranch seasoning. Stir until fully mixed and smooth. The cream cheese should blend in completely with no streaks.
Spread the mixture: Spread ¼ of the mixture onto each tortilla. Use a spatula to evenly distribute it into a thin layer over the entire surface, going all the way to the edges. This helps every bite taste the same.
Roll the tortillas: Starting from one end, tightly roll each tortilla until it reaches the other end. The tighter the roll, the better the slices will hold together. Wrap the rolled tortilla in cling wrap and refrigerate for 30 minutes to 1 hour, allowing it to firm up slightly. This step makes slicing much easier.
Cut the roll ups: Once firm, cut off the ends to create an even edge, then slice the roll into 1-inch pieces. Use a sharp knife and wipe it clean between cuts for the neatest slices.
Serve: Serve immediately, or refrigerate until ready to serve. These taste great cold and hold up well in the fridge for a few hours or even overnight.
Equipment For Buffalo Chicken Roll Ups
- Medium mixing bowl: For combining the filling ingredients.
- Spatula: Helps spread the mixture evenly onto the tortillas without tearing them.
- Cling wrap: Keeps the rolls tight while they chill and prevents them from drying out.
- Knife for slicing: A sharp knife makes clean cuts and keeps the filling from squishing out.
Substitutions and Variations
If you don't have cream cheese, you can use Greek yogurt mixed with a little mayo, but the texture won't be quite as thick. Neufchâtel cheese also works well and has a slightly lower fat content.
Swap the Buffalo Chicken Roll Ups for shredded turkey, cooked ground chicken, or even canned chicken in a pinch. Just make sure it's well-drained and finely shredded.
Use whole wheat tortillas, low-carb tortillas, or even spinach wraps for a different look and flavor. Just make sure they're soft and pliable so they roll without cracking.
Add diced celery, green onions, or crumbled blue cheese to the filling for extra texture and flavor. Some people like to add a handful of shredded lettuce or diced tomatoes, but I prefer to keep the filling simple and serve those on the side.
If you want a baked version, you can brush the outside of the tortillas with a little melted butter, slice them, arrange them in a baking dish, and bake at 375°F for about 10 minutes until the edges are golden and crispy.
How to Store Buffalo Chicken Roll Ups
Keep them tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days. They actually taste better the next day because the flavors have time to blend.
You can freeze them, but the texture of the cream cheese may change slightly when thawed. If you do freeze them, wrap each roll tightly in plastic wrap, then place them in a freezer-safe bag. Thaw in the fridge overnight before slicing.
Don't leave them out at room temperature for more than 2 hours, especially if it's warm. The cream cheese and chicken can spoil quickly.
What to Serve with Buffalo Chicken Roll Ups
These Buffalo Chicken Roll Ups beautifully with a side of ranch or blue cheese dressing for dipping. Some people like to drizzle extra buffalo sauce on top, but I think they're flavorful enough on their own.
Serve them alongside celery sticks, carrot sticks, or a simple green salad to balance out the richness. If you're making a full spread, try pairing them with BBQ Chicken Mac and Cheese or Baked Chicken Leg Quarters for a hearty, crowd-pleasing meal.
They're also great with tortilla chips, pretzels, or crackers if you want to offer a variety of finger foods. I've served them at parties with a big tray of veggies and dip, and people always go back for seconds.
For a lighter option, serve them with a crisp coleslaw or a tangy cucumber salad to cut through the richness.
Expert Tips
Make sure your cream cheese is fully softened before you start. If it's too cold, it won't mix smoothly and you'll end up with lumps. I usually leave mine out on the counter for about 30 minutes before I start.
Use rotisserie chicken to save time. The chicken is already seasoned and moist, which adds extra flavor to the filling. Just pull off the skin, shred the meat, and you're done.
Don't overfill the tortillas. A thin, even layer of filling is easier to roll and slice than a thick, lumpy one. You want every bite to have a good ratio of tortilla to filling.
Chill the rolls before slicing. This Buffalo Chicken Roll Ups is not optional. If you try to slice them while they're still soft, the filling will squish out and the slices will fall apart. Give them at least 30 minutes in the fridge, or up to an hour if you have time.
Use a sharp knife and wipe it clean between cuts. This keeps the slices neat and prevents the filling from smearing.
If you want a little extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the filling. You can also use a spicier buffalo sauce or add diced jalapeños.
FAQ
What should you put on a Buffalo Chicken Wrap?
A classic buffalo chicken wrap usually includes shredded chicken, buffalo sauce, lettuce, tomatoes, cheese, and ranch or blue cheese dressing. You can also add celery, red onion, or avocado for extra crunch and flavor. Keep the filling balanced so it's not too wet or it'll make the wrap soggy.
What is a Buffalo Chicken Roll Ups?
A buffalo chicken eggroll is a crispy, fried appetizer filled with buffalo chicken, cream cheese, and sometimes shredded cheese or vegetables. The filling is similar to these Buffalo Chicken Roll Ups, but it's wrapped in an eggroll wrapper and deep-fried or baked until golden and crunchy. They're usually served with ranch or blue cheese dressing for dipping.
What toppings go well with buffalo chicken?
Buffalo chicken pairs well with cool, creamy toppings like ranch dressing, blue cheese crumbles, sour cream, or avocado. Fresh toppings like shredded lettuce, diced tomatoes, celery, and green onions add crunch and balance the heat. You can also add pickles, jalapeños, or coleslaw if you want extra tang or spice.
What's in a buffalo roll?
A buffalo roll typically refers to a sushi roll or an appetizer wrap filled with buffalo chicken. In the case of these Buffalo Chicken Roll Ups, it's a tortilla filled with cream cheese, shredded chicken, buffalo sauce, cheddar cheese, and ranch seasoning. The roll is chilled, sliced into pinwheels, and served cold as a finger food or appetizer.
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Pairing
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Buffalo Chicken Roll Ups
Ingredients
- 4 tortillas 12 inch (Flour tortillas for wrapping the filling)
- 8 oz cream cheese softened Full-fat cream cheese for creaminess
- 2 cups shredded chicken breast Cooked chicken breast shredded
- ½ cup sharp cheddar cheese Shredded sharp cheddar for added flavor
- ¼ cup buffalo sauce Adjust to spice preference
- 1 tablespoon ranch seasoning For flavoring the mixture
Instructions
- In a medium bowl, mix the cream cheese, shredded chicken, sharp cheddar cheese, buffalo sauce, and ranch seasoning until well combined.
- Spread a quarter of the mixture evenly over each tortilla, covering it with a thin layer.
- Starting at one edge, roll up the tortilla tightly, ensuring the filling is evenly distributed.
- Wrap each roll tightly in cling wrap and refrigerate for 30 minutes to 1 hour, allowing the mixture to firm up slightly.
- Once chilled, trim the ends of the roll to make them even, then slice each roll into 1-inch pieces.
- Serve immediately or chill further until ready to serve. Enjoy!
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