Buffalo Chicken Roll-Ups Recipe

Ingredients

• 227 g (8 oz)cream cheese, softened
• 142 g (5 oz)Frank’s Red Hot Original Sauce
• About 60 g (½ cup)blue cheese, crumbled
• ¼ teaspoonsalt
• ¼ teaspoongarlic powder
• About 110 g (1 cup)Colby Jack cheese, shredded
• About 35 g (⅓ cup)spring onions, chopped
• 1 rotisserie chicken; about 420 g shredded meat (about 3 cups)chicken
• 5 largeflour tortillas

Instructions

1. 1

   Mix the filling

   In a large bowl, combine the cream cheese, Frank’s Red Hot Original Sauce, blue cheese, salt, garlic powder, Colby Jack and spring onions. Beat with a hand mixer until smooth, with no lumps of cream cheese.

2. 2

   Add the chicken

   Stir the shredded chicken into the Buffalo mixture until all the meat is coated.

3. 3

   Roll the tortillas

   Spread about 180 ml (¾ cup) of the chicken mixture evenly over each tortilla. Roll each one tightly so the filling stays in place.

4. 4

   Chill the rolls

   Wrap each tortilla tightly in cling film and refrigerate for 2 to 4 hours, until firm enough to slice neatly.

5. 5

   Slice and serve

   Unwrap the rolls and cut off the ends. Use a sharp knife to cut the remaining rolls into bite-sized slices; discard the end pieces and serve straight away.

What are Buffalo chicken roll-ups?

These American-style party bites take their flavour from Buffalo chicken: chicken paired with a spicy, tangy hot sauce. Here, the chicken is mixed with cream cheese and blue cheese, then wrapped in flour tortillas and served in slices.

The method works well for sharing because chilling firms the filling before slicing. Rotisserie chicken also makes the assembly quicker, while the cheeses give the filling a creamy texture and savoury tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 8g protein, 7g carbs, 9g fat.

The tortillas contribute most of the carbohydrates, while cream cheese, blue cheese and Colby Jack provide much of the fat. Chicken supplies most of the protein; the hot sauce, cheeses and added salt contribute substantially to the sodium. Pair a serving with fresh vegetables or salad for a more balanced plate.

A smooth, balanced filling

Cream cheese: soften it before mixing so it blends evenly with the hot sauce and avoids lumps. A hand mixer helps create a smooth base.

Cheeses and seasoning: blue cheese brings a sharp, salty note, while Colby Jack adds a mild, melty-style flavour to the cold filling. Salt and garlic powder round it out, so measure the salt rather than adding extra straight away.

Spring onions: chop them finely so their flavour is spread through the filling and they do not make the rolls difficult to slice.

Coat the chicken evenly

Shred the rotisserie chicken into manageable pieces before stirring it in. Mixing until every piece is coated helps each slice hold together and gives a consistent amount of sauce throughout.

If the chicken has especially long strands, break them up as you mix. Large pieces can make it harder to spread the filling evenly across the tortillas.

Roll tightly, but gently

Spread the filling in an even layer, leaving it manageable enough to roll. Tightly rolling each tortilla helps prevent gaps and shifting when the chilled rolls are cut.

Try to keep the filling from bulging out at the sides. A steady, even roll is more useful than pressing so hard that the tortilla tears.

Chilling and slicing cues

Chill the wrapped tortillas for 2 to 4 hours as directed. The filling should feel firm enough to hold its shape when you unwrap a roll.

Use a sharp knife and wipe it clean between cuts if filling builds up on the blade. Removing the ends first gives the remaining slices a neater shape.

Serve them for a gathering

Arrange the slices on a platter and serve them straight after cutting. They work well alongside crunchy vegetables or a simple green salad, which offer a fresh contrast to the creamy, spicy filling.

For a more substantial spread, add other easy-to-share dishes. Keep the platter chilled until close to serving time.

Recipe notes & tips

• Let the cream cheese soften before mixing for a smoother filling.
• Shred the chicken into small, even pieces so it spreads easily.
• Use a hand mixer to blend the cheese mixture until no cream cheese lumps remain.
• Spread the filling evenly over each tortilla to keep the rolls consistent.
• Wrap each roll tightly before chilling to help it keep its shape.
• Use a sharp knife for cleaner slices.

Variations

• More heat: Use extra hot sauce in the filling to make the flavour spicier.
• Milder flavour: Reduce the hot sauce and use less blue cheese for a gentler taste.
• Extra spring onion: Add more chopped spring onions for a fresher, sharper note.
• Different cheese: Swap the Colby Jack for another mild, shredded cheese.
• Herb lift: Stir chopped fresh chives into the filling for an oniony finish.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps in the mixture; soften it before blending.
• Uneven filling: Thick patches make the rolls harder to slice; spread the mixture evenly.
• Loose rolling: The filling can shift when cut; roll each tortilla tightly.
• Skipping the chill: Soft rolls may squash during slicing; refrigerate for 2 to 4 hours.
• Dull knife: It can compress the tortillas; use a sharp knife and cut with a steady motion.

How to store

Keep the wrapped rolls refrigerated and slice them shortly before serving. Store leftover slices in an airtight container in the fridge and use within 3 days; serve chilled rather than reheating.

Frequently asked questions