Huge hit during the holidays! I had to add onions just to keep “B” from inhaling them before I can serve them. I did find that using tortillas that were a bit older worked better…
Five Ingredient Buffalo Chicken Roll Ups
Prep Time: 20 minutes Total Time: 20 minutes Serving Size: 40-45 pinwheels
1 cup shredded cooked chicken
6 ounces light cream cheese, softened
1/2 cup Frank’s Red hot sauce
3 green onions, thinly sliced
4 – 6 inch flour tortillas
1. Mix chicken, cream cheese, hot sauce and green onions until combined.
Spread on to tortillas.
2. Wrap tortillas up jelly-roll style and cut into 1/2 inch slices. Pop into the fridge to chill for 10 minutes. If serving later, individually wrap rolls in plastic, before cutting and chill in the fridge.
3. Garnish with sliced green onion
“B’ asks for these almost on a daily basis! I have to admit-pretty damn good. Great for a grab and go snack plus they keep well in the fridge.
Prep time: 10 minutes Cook time: 20 minutes Serves: 12
24 Slices of deli honey ham
6 Slices of swiss cheese, cut into fourths
1/3 cup Mayonnaise
1 tablespoon Poppy seeds
1 1/2 tablespoons Dijon mustard
1/2 cup Butter melted
1 tablespoon Onion Powder
1/2 teaspoon Worcestershire sauce
2 packages (12 count) KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.
In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce.
Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.
Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.
I found that “P” cleaned her plate better if I used less poppy seeds. (picky toddlers…)
*You can print out this recipe over at the Kings Hawaiian website.