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.
It’s watermelon season! And because so, I challenge you to make this salsa and serve it at your next party; be it the 4th of July or potluck. Just make sure not to tell your family and friends what’s in it at first! Chances are they won’t suspect those small delicious red cubes to be watermelon.
A sweet way to enjoy your favorite summer past-time snack. Don't let the watermelon fool you though, this salsa has quite the kick to it!
- 3 cups seedless watermelon, diced into small cubes
- 2 jalapenos, deseeded and diced
- ¼ cup red onion, minced
- ¼ cup fresh cilantro, chopped
- ¼ cup lime juice
- pinch of salt
- Combine all ingredients into a medium size mixing bowl. Serve chilled with tortilla chips or baked cinnamon tortilla triangles.
Can you go an entire summer without making some homemade salsa of your own? I can’t. I get the itch to create some as soon as I know the local Farmer’s Markets are open for the season. I know the ingredients are available year round in the grocery stores, but I feel more bountiful when the salsa I make is either from my own backyard growing, or from someone else’s.
So I started seeds inside back in March, but because we are still in the middle of remodeling our new home, I didn’t have anywhere to store the plants outside and unfortunately they perished inside. Gutted, but I guess this year’s summer will be more about planning and building a special place for them to grow in the years to come. Luckily, I have perennials that I have planted that are absolutely flourishing outside right now to keep my green thumb busy.
Homemade Medium Salsa
- 6-8 large tomatoes, diced (keep the juices if you like your salsa more on the juicy side)
- 1 medium onion, diced
- 1 jalapeño, seeds removed and diced
- 2 tablespoon minced garlic, or two garlic cloves diced
- 2 tablespoon cilantro, finely chopped
- 1 tablespoon fresh lime juice
- salt, for taste
- Combine all ingredients in a medium size bowl. Chill for 30 minutes to an hour before serving.