Ingredients
Equipment
Method
- Place the softened cream cheese in a large mixing bowl and use a sturdy spatula to cream it until it is perfectly smooth and light.
- Fold the buffalo sauce and ranch seasoning into the cream cheese, stirring until the mixture is a uniform orange color.
- Gently fold in the shredded chicken, ensuring every strand is thoroughly coated in the spicy mixture.
- Add the freshly grated sharp cheddar, Monterey Jack cheese, and sliced green onions to the bowl, tossing until all ingredients are evenly distributed.
- Lay out a large flour tortilla on a clean work surface and spread a generous, even layer of the chicken mixture across the entire surface, leaving a small margin at the edge to act as a seal.
- Starting from one end, roll the tortilla as tightly as possible without tearing it to ensure the filling stays tucked inside.
- Wrap each completed log tightly in plastic wrap and place them in the refrigerator for at least two hours to allow the flavors to marry and the structure to firm up.
- After the chilling period, remove the plastic wrap and use a sharp serrated knife to slice off the uneven ends.
- Cut the remaining logs into one-inch rounds using a sawing motion to prevent squishing the filling.
- Arrange the roll-ups on a platter with the spiral side facing up and serve with celery sticks, carrots, or extra dipping sauce.
Notes
Always use freshly grated cheese to avoid the powdery coating of pre-shredded varieties. For a variation, try adding crumbled bacon for smokiness or blue cheese crumbles for a traditional buffalo profile. If the tortillas are too stiff to roll, microwave them for 10 seconds under a damp paper towel to make them pliable. Ensure the cream cheese is fully softened at room temperature for at least an hour to avoid a lumpy filling.