Buffalo Chicken Cheese Roll

Name: Buffalo Chicken Cheese Roll (Low-Carb Appetizer)
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices cheddar cheese; 1 cup cooked shredded chicken; 2 oz cream cheese, softened; 2 tbsp buffalo sauce; Ranch dressing, for serving; Celery sticks, for serving

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Buffalo Chicken Cheese Roll is a crispy, baked cheddar wrap filled with spiced shredded chicken and cream cheese, delivering tangy heat and creamy texture in one low-carb bite.

🌍American 🏷️Buffalo chicken 🏷️Cheese roll-ups 🏷️Appetizer 🏷️Snack

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Total

14 min

Servings

Recipe Source

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Ingredients

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6 slices cheddar cheese
1 cup cooked shredded chicken
2 oz cream cheese, softened
2 tbsp buffalo sauce
Ranch dressing, for servingoptional
Celery sticks, for servingoptional

6 Ingredients

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Instructions

1
Preheat oven to 375°F (190°C).
2
Line a baking sheet with parchment paper and arrange the cheddar cheese slices on top, leaving space between them.
3
Bake for 6-8 minutes, until the cheese is bubbly and the edges have browned.
4
While the cheese is baking, combine the shredded chicken, softened cream cheese, and buffalo sauce in a bowl. Mix until well combined.
5
Warm the chicken mixture in the microwave for about 1 minute.
6
Remove the baked cheese from the oven. Spoon a portion of the warm buffalo chicken mixture onto each cheese crisp.
7
Carefully roll up each cheese crisp to enclose the filling.
8
Use a paper towel to gently blot any excess oil from the roll-ups.
9
Serve immediately with ranch dressing and celery sticks for dipping.

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Tips & Notes

Pro tips

Let cream cheese soften to room temperature before mixing so it blends smoothly with buffalo sauce and won't tear the cheddar slices.
Pat shredded chicken dry with paper towels to remove excess moisture; wet chicken can make the filling leak during baking.
Roll tightly and seam-side-down on the baking sheet so the cheese seal holds and filling doesn't escape.
Bake at 350–375°F until cheese is golden at the edges (8–12 minutes); overbaking makes cheddar greasy and brittle.

Substitutions

Cream cheese → mascarpone or Greek yogurt (note: Greek yogurt adds tang and may thin the filling slightly)
Cheddar cheese → mozzarella or pepper jack (note: jack adds heat; mozzarella is milder and stretches more)
Buffalo sauce → hot sauce, Frank's RedHot, or sriracha mayo (note: adjust heat level to taste)

Storage & make-ahead

Store cooled rolls in an airtight container in the refrigerator up to 4 days; reheat in a 300°F oven for 5–7 minutes.

Common Questions

Can I make these ahead?

Yes. Assemble rolls, refrigerate up to 24 hours unbaked, then bake directly from cold (add 2–3 minutes to baking time).

What's the best way to prevent the cheese from burning?

Use medium heat (350–375°F) and watch closely in the last 2–3 minutes. Cheese browns quickly; pull them out when edges are golden but centers still have slight give.