Buffalo Chicken Ranch Tortilla Roll Ups are the perfect appetizer or snack for gatherings, game days, or simply when you’re craving a flavorful, bite-sized treat. The combination of spicy buffalo chicken, creamy ranch, and cheese wrapped in a soft tortilla creates a mouthwatering dish that’s both easy to make and even easier to enjoy.
Flavor-Packed Bites: Buffalo Chicken Ranch Tortilla Roll Ups
These roll ups are not only delicious but also simple to prepare using a slow cooker for the chicken filling. Once chilled, the filling is spread on tortillas, rolled, and sliced into bite-sized pieces, making them great for sharing or grabbing on the go.
Preparation Details:
- Preparation Time: 15 minutes
- Cooking Time: 4 hours in the slow cooker
- Chilling Time: 30-45 minutes
- Servings: Approximately 42 roll ups
Buffalo Chicken Ranch Tortilla Roll Ups
Enjoy these spicy, cheesy roll ups that are packed with flavor and perfect for parties or snacks!
These Buffalo Chicken Ranch Tortilla Roll Ups are perfect for a party platter or as a fun snack option. The spicy buffalo sauce is balanced by the creamy ranch and cheese, making each bite irresistible. Serve them chilled and watch them disappear in no time!
Ingredients:
- 8 oz. buffalo wing sauce (such as Frank’s Red Hot)
- 1 lb boneless, skinless chicken breast
- 1 dry ranch packet
- 8 oz. 1/3 less fat original cream cheese
- 1 cup reduced-fat (2%) shredded cheese
- 6-8 large tortillas
Directions:
- Cook the Chicken:
- Add the chicken breasts, buffalo wing sauce, and dry ranch packet to a slow cooker.
- Cook on HIGH for 4 hours (cook time may vary depending on your slow cooker).
- Shred the Chicken:
- Once cooked, remove the chicken from the slow cooker and place it on a plate. Use two forks to shred the chicken.
- Make the Sauce:
- Whisk the cream cheese into the buffalo sauce left in the slow cooker. Stir until the cream cheese is completely melted and well mixed.
- Return the shredded chicken to the slow cooker and stir to coat it with the sauce.
- Turn off the slow cooker and transfer the buffalo chicken mixture to a dish. Chill the mixture in the refrigerator for 30-45 minutes.
- Prepare the Filling:
- Once the chicken mixture is chilled (you can pulse it in a food processor a few times to make it easier to spread), stir in the shredded cheese.
- Assemble the Roll Ups:
- Lay the tortillas flat on the counter. Spoon the buffalo chicken mixture onto each tortilla and spread it evenly.
- Starting at one end, roll up the tortilla tightly.
- Slice each roll into bite-sized pieces.
- Chill and Serve:
- Store the roll ups in the refrigerator until ready to serve. You should get around 42 roll ups depending on how much filling you use per tortilla and how large you cut the slices.