Buffalo Chicken Roll-Ups

Buffalo Chicken Roll-Ups

I have been trying to come up with more chicken wing recipes. I thought and thought and got nothing. However, my mom was making tuna roll-ups and an idea crept into my head. How about wing roll-ups?

 

I made Buffalo Chicken Roll-Ups the first time using slices of chicken cold cuts. Not good. They didn’t have enough chicken. I also laid a slice of celery in the center of the second round. Not good. They had too much celery.  The third time, I think I got them pretty near perfect. I bought a rotisserie chicken and just pulled the chicken from it. My husband and my brother-in-law loved these.  I think you will, too.

 

I have some filling left over. I’m thinking of stuffing it into jalapeños and making Buffalo Chicken Poppers. I’ll let you know how those turn out.

 

 

Servings: About 24 pieces
Time: Active time 20 minutes; Refrigerate for at least an hour, Snacks in about an hour and half
Hardware:  Measuring cups and spoons, a mixer, a large mixing bowl, a silicone spatula plastic wrap, a wooden spoon and a serrated knife and cutting board, for serving you will need a small dipping bowl and a platter

 

Ingredients:

• 8 ounces of softened cream cheese
• ½  cup wing sauce (I used Frank’s RedHot)
• 2 tablespoons of sour cream
• 2 cups of cooked, shredded chicken  
• 1 of cup shredded cheddar cheese
• Salt and pepper
• 4 large flour tortillas (8 inch)
• Ranch dressing for dipping

1. Mix the softened cream cheese, wing sauce, and sour cream until everything is completely combined, scraping down the sides of the bowl as you go.
2. Fold the chicken and cheddar cheese into the cream cheese mixture until they are combined. Taste and adjust the seasonings.
3. Lay a tortilla onto a flat surface and cover it with ¼ of the chicken mixture. Spread the mixture evenly over the entire tortilla, getting as close to the edge as you can.
4. Start at the edge and roll the tortilla up as tightly as possible. Wrap the roll in plastic wrap and refrigerate it for at least an hour. I like to make these a day early and slice them right before serving. Repeat this process with the other 3 tortillas.
5. When you are ready to serve the roll-ups, unwrap them and place them seam side down onto a cutting board. Slice each log into 8-9 rounds. I have found that using a serrated knife works best for getting smooth edges and cutting through.
6. To serve, fill a small bowl with ranch dressing. Place the bowl in the middle of the platter. Stack the roll-ups, cut side down, around the bowl of dressing. I serve mine with slices of celery.