These chilled tortilla roll-ups combine cooked chicken, buffalo-style hot sauce, ranch, cream cheese, and shredded cheese. A 20-minute rest in the refrigerator firms the rolls before slicing. The recipe serves four.
Timing: 5 minutes prep, 20 minutes chilling, 25 minutes total.
Ingredients
- 4 LA Tortilla low-carb tortillas
- 1 cup cooked shredded chicken, about 4 oz
- 1/2 cup (4 oz) light cream cheese, softened
- 1/4 cup light ranch dressing
- 1/2 cup reduced-fat shredded cheese
- 1/4 cup Frank’s hot sauce
Fill, chill, and slice
- Put the chicken, softened cream cheese, ranch dressing, shredded cheese, and hot sauce in a bowl.
- Mix until the filling is creamy and evenly combined.
- Lay out the four tortillas and divide the filling among them. Spread it across each tortilla, leaving enough room at the edge to close the roll.
- Roll the tortillas tightly and refrigerate them for 20 minutes to firm.
- Use a sharp serrated knife to cut each roll into pieces about 1 inch wide. Each tortilla should produce 8–10 pieces plus the less-even ends.
Keep the roll-ups refrigerated until serving. Divide the pieces among four servings, about 10 pieces per serving as stated in the source.
