Saturday, September 17, 2016

Buffalo Chicken Ranch Tortilla Roll Ups






  • 8 oz. Buffalo Wing Sauce (I use Frank’s Red Hot)
  • 1 lb boneless, skinless chicken breast
  • 1 c reduced fat (2%) shredded cheese
  • 6-8 large tortillas
  • 1 dry ranch packet
  • 8 oz. 1/3 less fat original cream cheese


How to Make It

  • Add chicken, buffalo wing sauce, and ranch packet to slow cooker. Cook on HIGH for 4 hours (cook time will vary with different slow cooker models).
  • Remove chicken from slow cooker onto plate. Shred using two forks. Set chicken aside.
  • Whisk cream cheese into buffalo sauce that is in the slow cooker. Once it is completely melted and mixed well, add chicken back into sauce.
  • Turn off slow cooker. Put buffalo chicken mixture into a dish to chill in the refrigerator for about 30-45 minutes.
  • Once chicken mixture is chilled (I zapped mine in my food buffalo chicken roll ups 2processer a few times to make it easier to spread before adding the cheese), stir in shredded cheese to buffalo chicken mixture.
  • Lay tortillas out flat on counter. Spoon buffalo chicken mixture onto tortilla and spread into an even layer.
  • Beginning at one end, roll up tortilla. Slice into bite-sized pieces. Repeat process until all of the buffalo chicken mixture is gone (I used 7 tortillas).
  • Store in refrigerator until ready to serve.
  • Yields about 42 roll ups (will vary depending on how much chicken mixture you put in each tortilla and how big you cut your roll ups)
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