Love buffalo chicken, but need a little break from the buffalo chicken dip you have at parties? I stumbled upon this recipe while searching for something simple and easy to prepare for lunch this week since I will be back and forth between two houses before we move. I was not only surprised at how almost effortless these tortilla rollups were, but how good they were! You really can’t go wrong with buffalo anything and while this is very similar in ingredients to the buffalo chicken dip; it still has it’s own unique taste.
Because we do tacos once a week, I often have an abundant amount of flour tortillas in the pantry and hate to see them go to waste. I try to come up with new and different ways to use them rather it’s just an easy microwaveable cheese rollup, or homemade cinnamon tortilla “chips” to enjoy with a side of fresh fruit. Your tortilla options are endless! This called for 4 tortillas, but let’s say you were to prepare this recipe for a game-day; you’d only need a few to make a plateful of little tortilla rolls. Best part is the prep time is 5-10 minutes max if you’re using rotisserie chicken!
Buffalo Chicken Tortillas
Simple buffalo chicken tortilla rollups using a few key ingredients and a quick assemble. Great as a game day appetizer!
- 1 cup rotisserie chicken, shredded
- 4-ounces cream cheese, room temperature
- ¼ cup frank's buffalo sauce
- 1/8 cup blue cheese crumbles
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon sour cream
- 2 6-inch flour tortillas
- Using a medium size bowl, combine cream cheese, blue cheese crumbles and sour cream. Stir so that all are mixed together well.
- In a separate medium size bowl, add rotisserie chicken and buffalo sauce. Combine so that chicken is evenly coated with sauce.
- Using parchment paper on a solid surface, lay tortillas flat. Add 2-3 tablespoons of cheese mixture to tortilla, spreading evenly to all edges. Next add 2-3 tablespoons of chicken mixture, spreading evenly on-top of cheese mixture. Roll tortilla, tightly, and remove from parchment to a plate. When all tortillas are rolled and plated, place plate in refrigerator for 20-30 minutes to allow tortillas to "cool." This makes it easier for cutting.
- When time is up, remove tortillas from fridge and place onto a cutting board. Using a large knife, slice into each tortilla to make small rollups that are not too large, but not too thin so that they fall apart.
- Serve chilled with green onions for garnishing, if desired.
Running short on time during the busy holiday but need something to bring to a party? Use star shaped cookie cutters for watermelon and add red/blue colored fruit to give a fruit salad a patriotic look.
4th of July Fruit Salad
- 1 seedless watermelon
- 1 pint blueberries
- 1 pint strawberries
- 3 gala apples
- 1 pint raspberries
- ¼ cup agrave or honey
- fresh lime juice
- 1 teaspoon lime zest
- Combine all clean and prepped fruit into a large bowl.
- In a small bowl, whisk together honey, lime juice and lime zest. Add to fruit bowl and stir well.
I was extremely excited about making this dessert for the first time. I’ve had it at my in-laws before and had never really entertained the idea of trying to recreate it myself until we went strawberry picking a couple weeks ago. Ever since I’ve had a fridge full of berries; I’ve kept imagining how beautiful food pictures would turn out because of the vibrant red color. Plus this would be a great dessert for a upcoming fourth of July party so I had better get my practice in now.
And so because of the strawberries + jello’s deep red hue and because it was a really nice day out, I thought there was no way I was not getting a handful of great pictures to share along with the recipe.
Chances are that if people are too excited to serve and devour it, you’re not getting a very time lengthy photo-op. Just take your dessert that you spent a few hours slaving over (I’m being dramatic) and eat it. If it’s good enough, you’ll bake it again. And this dessert was beyond good enough.
Strawberry Pretzel Salad
- 6-ounce package strawberry Jell-o
- 2 cups boiling water
- 1lb fresh strawberries, hulled and sliced into small pieces
- 2 cups salted pretzels
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter
- 8-ounce package cream cheese, softened at room temperature
- ½ cup granulated sugar
- 8-ounce tub of cool whip, thawed
- Preheat oven to 350 degrees. Using cooking spray, well grease a 13x9 pan. Set aside.
- Combine strawberry jell-o in medium sauce pan after two cups of water are boiling. Stir well until mixed and lower heat allowing to cool down to room temperature.
- Using a large ziplock bag, crush two cups of pretzels using a rolling pin.
- In a medium size saucepan, add butter and allow to melt over med-high heat. Add ¼ cup granulated sugar, whisking well. Next add crushed pretzels and stir with a wooden spoon. When pretzel mix is combined well, add it to 13x9 pan; pressing to the bottom and edges are evenly covered. Set aside and allow to cool down to room temperature.
- In a large mixing bowl, add cream cheese and ½ cup granulated sugar. Use a hand mixer to beat mixture until it appears fluffy and light. Add whip cream and gently fold in until everything is combined completely. Spread overtop pretzel mixture evenly and refrigerate for 30 minutes.
- Next add strawberry slices to jell-o. Stir well. Pour overtop whipped cream mixture; spreading evenly. Return to refrigerator and allow to cool 2-4 hours before serving chilled.