How to Make Buffalo Chicken Wraps
As a recipe developer who is also passionate about football finger foods, I know how important it is to create recipes that are easy to make but also deliver on flavor. Using canned chicken makes these wraps a snap to make while still delivering the authentic buffalo chicken wings taste we all love. These wraps are proof that simple ingredients can come together to create something truly spectacular.
The filling is the perfect combination of cream cheese, tangy blue cheese, and a hint of crunch from both green onions and celery which ensures that every single bite has just the right balance of flavors and textures.
Buffalo Chicken Wraps are versatile, too. You can make them ahead of time, customize the spice level to suit your crowd, or even add extra toppings like ranch dressing. They’re perfect for tailgates, parties, or even a quick dinner on busy nights.
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Why you’ll love these Buffalo Wraps
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The recipe used canned chicken, which makes them totally no-bake.
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You can adjust the amount of buffalo sauce you use to make them mild or spicy.
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They are the perfect make-ahead appetizer.
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The wraps have all of the flavors and textures of traditional buffalo chicken wings.
Buffalo Chicken Wraps Recipe Ingredients
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Burrito Size Tortillas
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Canned Chicken
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Buffalo Sauce
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Cream Cheese
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Blue Cheese
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Celery
How to Make Buffalo Wraps
Begin by combining the cream cheese {it binds the ingredients}, the mayonnaise {flavor and binder} and buffalo sauce {flavor and heat}.
I used a hand held mixer for this job because I wanted to have a creamy texture.
Once you have the texture you want it is time to add all of the other ingredients…
- Canned Chicken aka secret ingredient {you could use baked or grilled too but canned makes this dish so easy}
- Blue Cheese {blue cheese and Buffalo Wings are iconic friends, just trust me}
- Finely Chopped Celery {celery gives texture and a cooling element you can’t get from anything else}
- Grated Cheese {you didn’t think I could stop with just one kind of cheese did you?}
- Sliced Green Onion {more flavor and color}
Stir the ingredients and use about 1/3-1/2 cup on each tortilla. Spread the filling out to within a 1/2 inch around the edge of each of tortilla.
You want to have a nice even layer of buffalo chicken filling.
Roll the tortilla up tightly {but not tight enough that the filling comes out} and roll each one in plastic wrap. Refrigerate them for at least 1-2 hours. This will allow the filling to set up and make cutting them a breeze.
Once they have set up unwrap and cut each roll into 1/2 inch slices {you should get 5-6 per tortilla}.
To get a nice clean cut I like to use a serrated knife and wipe it clean between each slice.
Place your Buffalo Chicken Tortilla Wraps onto a serving tray and serve. Or cover and refrigerate for up to 3 days.
Tips For Making Buffalo Chicken Tortilla Roll Ups
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Work with room temperature cream cheese to get a creamy filling that is easy to stir.
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Chop the celery and green onions into small chunks. This will allow for easy rolling.
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Roll the tortillas tightly. Doing so will ensure that they stay together once cut.
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Don’t skip refrigerating the wraps. This will make them easier to cut and the flavors to get even better.
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Use a serrated knife to cut the roll ups. This will make sure that you get nice clean cuts.
How to Serve Buffalo Wraps
Serve Buffalo Wraps at a cocktail party or during a football game with extra blue cheese or ranch salad dressing for dipping.
How to Store Easy Buffalo Chicken Wraps
Store easy Buffalo Chicken Wraps tightly wrapped in the refrigerator for up to 3 days.
Do you love appetizers? Try these recipes…
- Pigs in a Blanket Appetizer Wreath
- Saucy Turkey Tortilla Pinwheels {Turkey and Cranberry with cream cheese}
- Jalapeno Popper Crescent Bites
- Easy Cheesecake Fruit Dip
- Club Sandwich Sliders
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Easy Buffalo Chicken Wraps
Ingredients
- 8 oz. cream cheese {softened}
- 2 tbsp mayonnaise
- 1/2-2/3 cups buffalo sauce {I used Franks}
- 1-9.75 oz cans chunk chicken breasts {drained}
- 3/4 cup shredded cheese {I used Colby jack}
- 1/4 cup blue cheese
- 1/4 cup celery {finely chopped}
- 1/4 cup green onion {thinly sliced}
- 5 burrito sized flour tortillas
Instructions
- Combine cream cheese, mayonnaise and buffalo sauce until smooth {I used a hand held mixer}. Add drained chicken, shredded cheese, blue cheese, celery and green onion. Mix until combined.
- Spread 1/3-1/2 cup of mixture onto each flour tortilla to within 1/2" of the edge of each tortilla.
- Roll up tightly but not so tightly that the filling comes out. Wrap each tortilla individually in saran and refrigerate for 1-2 hours minimum.
- To Serve: Unwrap. Cut each roll into 1/2" rounds {you should get 5-6 per tortilla}. Arrange on a plate and serve or cover and refrigerate for up to 3 days.
