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Buffalo Chicken Roll Ups » Simple and Healthy Recipe! ✅

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These Homemade Buffalo Chicken Wraps are a delicious and easy lunch, snack, or appetizer. Chicken marinated in buffalo sauce and covered in a creamy dressing and wrapped in a tortilla!

A DELICIOUS CHICKEN WRAP

I like a good recipe for wrapping. They are usually easy to make, and I usually always have the ingredients on hand to make one. These buffalo chicken rolls are among my favorites! I’m not at all averse to spicy, but the sauce on these really does turn off the heat a bit and makes the flavor that much better.

TIPS AND TRICKS FOR MAKING A BUFFALO CHICKEN WRAP:

  • I love using Franks Buffalo Hot Sauce in this recipe, but you can use your favorite hot sauce.
  • Try replacing the blue cheese dressing with ranch dressing.
  • You can either shred your own lettuce or buy prepackaged shredded lettuce to use.
  • I use thinly sliced ​​chicken breasts for this, you can buy them this way or you can cut a larger chicken breast in half. It cooks much faster.
  • Colby-Jack cheese is used, but you can use your favorite cheese.
  • Any type of tortilla will work for this recipe. There are so many options these. days: wheat, low-carb, spinach, gluten-free, or sun-dried also work.
  • I like to warm the tortillas very slightly before filling, which makes them easier to fold.
  • Burrito-sized tortillas are used for this, but you could definitely use other sizes depending on how you want to serve it.

REQUIRED INGREDIENTS: (FULL RECIPE AT THE BOTTOM OF POST)

  • oil
  • chicken breast
  • hot sauce
  • garlic powder
  • onion powder
  • Salt
  • Pepper
  • cream cheese
  • Mayonnaise
  • blue cheese dressing
  • tortillas
  • lettuce
  • cheese

HOW TO MAKE BUFFALO CHICKEN WRAPS:

Place the chicken breasts in a large bowl and pour in the hot sauce, garlic powder, onion powder, salt and pepper.

Mix everything to mix.

Heat a large skillet over medium heat and pour in the olive oil. Add the chicken and cook for about 4 minutes per side, or until cooked through.

Remove the chicken from the pan and turn up the heat to reduce the hot sauce a bit. Meanwhile, cut chicken into strips, add back to skillet and toss with reduced sauce. Remove pan from reheating to cool slightly.

In a bowl, blend the cream cheese until smooth, then add the mayonnaise and blue cheese dressing.

Mix everything to mix.

Heat the tortillas in the microwave and spread about 2 tablespoons of the blue cheese mixture in the center of the tortillas.

Then add a handful of lettuce.

Then a handful of cheese.

Finally add 3-4 slices of chicken.

Fold the bottom and top of the tortilla over, then roll up the foil and add a few toothpicks to each side before cutting it in half.

Serve immediately with carrots or celery (optional).

HOW TO STORE:

  • Cooked chicken can be stored in the refrigerator in an airtight container for up to 3 days.
  • The sauce can be stored covered in the refrigerator for up to 5 days.
  • If you have leftover wraps that are already assembled, wrap each buffalo chicken wrap in plastic wrap and refrigerate, they will keep for up to 3 days.

WANT MORE RECIPES? TRY THESE!

buffalo chicken roll

These Homemade Buffalo Chicken Wraps are a fun and delicious lunch, snack, or appetizer. Chicken marinated in buffalo sauce and covered in a creamy dressing and wrapped in a tortilla!

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  • 2 tablespoons olive oil
  • 1 pound thinly sliced ​​chicken breasts
  • ½ cup Frank’s Buffalo Hot Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon of salt
  • ½ teaspoon ground black pepper
  • 4 ounces cream cheese (½ block), softened at room temperature
  • ½ cup mayonnaise
  • 1/2 cup blue cheese dressing (or ranch dressing)
  • 3-4 large flour tortilla burritos
  • 2 cups shredded iceberg lettuce
  • 2 cups chopped Colby Jack cheese

# wprm-toggle-switch-1446081418 input: checked + .wprm-toggle-switch-slider { background-color: # 5badc0!important; } Cooking mode Prevents the screen from dimming

  • Add the chicken to a large bowl and pour in the hot sauce, garlic powder, onion powder, salt and pepper and stir to combine.
  • Heat a large skillet over medium heat and pour in the olive oil.
  • Add chicken and cook for about 4 minutes on each side, or until cooked through (core temperature of chicken should be 165 degrees F).
  • Remove the chicken from the skillet and turn up the heat to allow the hot sauce to reduce a bit.
  • Meanwhile, cut chicken into strips, return to pan and toss with reduced sauce.
  • Remove the pan from the heat to cool slightly.
  • Stir in cream cheese until smooth, then add mayonnaise and blue cheese dressing and stir to combine.
  • Heat the tortillas in the microwave and spread about 2 tablespoons of the gorgonzola mixture in the center of the tortillas, then add a handful of lettuce, then a handful of cheese, and finally 3-4 slices of chicken.
  • Fold the bottom and top of the tortilla over, then roll up the foil and add a few toothpicks to each side before cutting it in half.
  • Serve immediately with carrots or celery (optional)
  • I love using Franks Buffalo Hot Sauce in this recipe, but you can use your favorite hot sauce.
  • Try replacing the blue cheese dressing with ranch dressing.
  • You can either shred your own lettuce or buy prepackaged shredded lettuce to use.
  • I use thinly sliced ​​chicken breasts for this, you can buy them this way or you can cut a larger chicken breast in half. It cooks much faster.
  • Colby-Jack cheese is used, but you can use your favorite cheese.
  • Any type of tortilla will work for this recipe. There are so many options these. days: wheat, low-carb, spinach, gluten-free, or sun-dried also work.
  • I like to warm the tortillas very slightly before filling, which makes them easier to fold.
  • Burrito-sized tortillas are used for this, but you could definitely use other sizes depending on how you want to serve it.

Calories: 788kcal | Carbs: 18g | Protein: 46g | Fat: 59g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 2329mg | Potassium: 695mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1321IU | Vitamin C: 25mg | Calcium: 552mg | Iron: 2 mg Nutritional Disclaimer

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