Football season is finally here and it always has me dreaming of all things appetizers. For me, football games and finger foods go hand in hand which might be why I love football so much. My Darb is always down for Buffalo Chicken Wings but I decided to take all of the elements and roll them in a tortilla for an extra special treat. These Buffalo Chicken Tortilla Wraps are loaded with everything you love about ordering wings and I can’t wait for you to try them! Keep scrolling to see the ingredient that makes them so super simple!
I need to admit something before we go any further {I feel like I do this a lot}. Spicy food and June {that’s me} don’t really love each other…like at all!
So buffalo sauce isn’t exactly my favorite but it is definitely my families and so that means majority rules. When that happens mama sucks it up and makes what everyone likes. Boy am I glad I did.
I have learned that it is good to step outside of your comfort zone. Making and eating these Buffalo Chicken Tortilla Wraps was definitely one of those moments.
When you have both hot sauce and blue cheese in something I would normally head the other direction BUT these babies are DELICIOUS!
Thank you so much for stopping by! This buffalo chicken tortilla wraps post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
How to Make your Buffalo Chicken Tortilla Wraps with Canned Chicken
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.
I sent them to poker night with my Darb and they were a hit! Make them for yourself, for a football game, for the holidays…heck for any ole’ day…you will certainly be glad that you did!
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
Buffalo Chicken Tortilla 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.
