Ingredients
- Chicken: 2 cups shredded cooked chicken (rotisserie chicken works great).
- Cheese: 1 ½ cups shredded cheddar or Monterey Jack cheese.
- Sauce: ½ cup Buffalo wing sauce (adjust to your spice preference).
- Creamy Base: 4 oz softened cream cheese.
- Tortillas: 8–10 small flour tortillas.
- Optional: ¼ cup chopped green onions or a dash of garlic powder.
- For Serving: Ranch or Blue Cheese dressing for dipping.
Instructions
1. Prepare the Filling
In a large mixing bowl, combine the shredded chicken, shredded cheese, softened cream cheese, and buffalo sauce. Mix thoroughly until the chicken is well-coated and the mixture is consistent.
2. Assemble the Rolls
- Lay a tortilla flat.
- Place about 2–3 tablespoons of the chicken mixture in the center.
- Fold in the sides of the tortilla and roll it up tightly (like a small burrito).
- Repeat for all tortillas.
3. Cook to Perfection
You can prepare these in two ways to get that golden-brown finish seen in the image:
- Oven Method: Place the rolls seam-side down on a baking sheet lined with parchment paper. Lightly brush the tops with oil or melted butter. Bake at 400°F (200°C) for 15–18 minutes until the edges are crispy and the tops are browned.
- Air Fryer Method: Place rolls in the basket in a single layer. Spray with a little oil. Cook at 375°F (190°C) for 8–10 minutes, flipping halfway through.
4. Serve
Let them cool for a few minutes so the cheese sets. Serve warm with a side of ranch dressing or blue cheese dip.
Quick Tips
- Crispy Texture: For extra crunch, you can lightly pan-fry them in a skillet with a teaspoon of oil for 2 minutes per side before serving.
