Buffalo Chicken Roll Up Appetizers

Ingredients

• For the blue cheese dip:
• 4 ounces garden vegetable cream cheese room temperature
• 4 ounces sour cream
• 3 ounces blue cheese divided
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 teaspoon fresh chopped parsley plus extra for garnish if desiredFor the roll ups:
• 6 oz frozen breaded chicken breast strips (1/2 of a 25 package) *
• 1/4 cup to 1/3 Buffalo Wing Sauce **
• 3 sandwich roll-up flatbreads ***
• 2 stalks of celery diced, plus extra sticks for dipping
• 6 leaves large lettuce

Instructions

1. In a small bowl combine the cream cheese, sour cream, 2 ounces of the blue cheese (crumbled), pepper, salt and parsley. Stir to combine, cover and refrigerate until ready to use.
2. Preheat oven to bake the chicken tenders / strips / breasts.
3. Bake the chicken strips according to the package directions. While hot place the chicken strips, two at a time, in a bowl and toss with the hot sauce. Repeat until all the chicken strips are coated. Place on the baking sheet in a single layer to cool. Once cooled, toss in the hot sauce again and set aside.
4. To assemble the roll ups, spread each flatbread with a generous amount of the blue cheese dip. At one of the short ends of the flatbread, place two chicken strips, then next to the chicken, sprinkle with the diced celery, then add the lettuce. Add more crumbled blue cheese if desired. Roll up the flatbreads and cut into 6 to 8 pieces each.
5. Secure the roll up with an appetizer pick.
6. Serve immediately or cover and refrigerate until needed.

Recipe Notes

* for the chicken tenders we used - 100% all natural, no preservatives, no fillers, Perdue Brand frozen chicken breast strips

** for the hot sauce we love Frank's brand

*** for the flatbread - we used the Kontos brand

These are best served within an hour or two of assembly. 

Substitue ranch dressing and shredded cheddar cheese if desired - or do half ranch and half blue cheese to make everyone happy!