BUFFALO CHICKEN ROLL-UPS
Steps:
- In a large mixing bowl, combine the blue cheese, cream cheese, cheddar cheese, sour cream, and garlic powder.
- Add the chicken, red onion, celery, and Buffalo wing sauce. Stir to combine.
- Spread about 1/3 cup of the chicken mixture onto a tortilla. Roll up the tortilla tightly and place on a plate. Repeat with the remaining tortillas.
- Refrigerate the tortillas about 2 hours.
- Slice each tortilla roll into 8 slices. Discard (or snack on) the two end pieces.
- Serve immediately or cover with plastic wrap and return to the refrigerator until ready to serve.
Nutrition Facts : Calories 267 kcal, Carbohydrate 14 g, Protein 14 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 764 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRISPY BUFFALO CHICKEN ROLL-UPS FOR TWO
These winning chicken rolls with a crispy crust are both impressive and easy to make. My family and friends absolutely love them! -Lisa Keys, Kennett Square, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, until chicken is no longer pink, 30-35 minutes. Discard toothpicks.
Nutrition Facts : Calories 270 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
BUFFALO CHICKEN ROLL-UPS
Steps:
- In a large bowl combine the softened cream cheese, wing sauce, sour cream, and ranch seasoning with a whisk or hand mixer until they are completely blended and smooth. Scrape down the sides of the bowl with a spatula.
- Gently fold in the shredded cooked chicken, blue cheese crumbles, shredded cheddar, and sliced scallions into the cream cheese mixture until they are combined. Taste the mixture and add salt and pepper if needed.
- Spread about a fourth of the mixture onto one of the tortillas, completely covering the surface.
- Starting at one end, roll the tortilla into a tight log. Wrap the log in plastic wrap and place in the refrigerator for an hour or up to 1 day, so that the log will be easier to cut.
- Place the tortilla roll seam down on a cutting board. Slice the rolled up tortilla into roughly eight rounds. Place each one cut side up on a platter.
- Serve with more sliced scallions and wing sauce as a garnish if you wish! Use toothpicks to serve or layer individually on a platter.
Nutrition Facts : Calories 651 kcal, Carbohydrate 37 g, Cholesterol 135 mg, Fiber 2 g, Protein 36 g, SaturatedFat 18 g, Sodium 1434 mg, Fat 39 g, ServingSize 6 Roll Ups (6 Servings), UnsaturatedFat 17 g
CREAMY BUFFALO CHICKEN ROLL UPS
Another one perfect for the Super Bowl. Can use up leftover chicken, or canned in a pinch. So yummy!
Provided by RepoGuysWife
Categories < 60 Mins
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, sour cream, hot sauce, blue cheese, diced chicken and cayenne pepper in a medium bowl.
- Salt and pepper the mixture to taste.
- Spread mixture on tortillas, being careful to keep the mixture about 1/2-inch from the edges.
- Roll (like a jelly roll) tightly from one edge. Secure with toothpicks if necessary.
- Put the rolls in the freezer for around 15 minutes (do not allow them to freeze).
- Remove from freezer and slice into 1/2- to 1-inch rolls.
- Serve at room temperature.
Nutrition Facts : Calories 320, Fat 19.7, SaturatedFat 9.9, Cholesterol 52.6, Sodium 658.4, Carbohydrate 25.3, Fiber 1.4, Sugar 2.5, Protein 10.5
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- In a medium bowl, mix the cream cheese, chicken, cheddar cheese, buffalo sauce, and ranch seasoning until combined.
- Spread 1/4 of the mixture on each tortilla and spread into a thin layer over the entire tortilla. Start at one end and roll snugly until you get to the other end. Then wrap in cling wrap and refrigerate 30 minutes-1 hour or until it firms up slightly.
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