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
- 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
- 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.
- Fold the chicken and cheddar cheese into the cream cheese mixture until they are combined. Taste and adjust the seasonings.
- 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.
- 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.
- 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.
- 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.