Buffalo Chicken Rolls

Buffalo Chicken Rolls

With a house full of Buffalo wing lovers, I was super excited when I saw a picture of Buffalo Chicken Rolls.  Brilliant!

My method was to use the crockpot to slow cook the chicken in my homemade Buffalo wing sauce. Love that stuff. So, so good.

Another method though is to grab yourself a cooked rotisserie chicken, pull it apart into small pieces, douse it with some Frank’s Buffalo wing sauce and bingo…and you are literally ready to roll.

One more suggestion? Make an even bigger batch of chicken in the slow cooker. I actually slow-cooked 3 lbs of chicken rather than the 2 lbs in the recipe…loving the “value” packs of combined boneless thighs and breasts at Safeway. Anyway, we had leftovers of yummy, spicy chicken for fantastic, oven-baked sandwiches the next day.  And the rolls heat up nicely in the oven the next day…cover in foil at 350ºF for 10-15 minutes.

Ingredients List 

  • 2 lbs boneless chicken (breasts, thighs or a combination)
  • Package of phyllo (or filo) dough sheets (found in the freezer section with pie shells)
  • Buffalo wing sauce (see recipe below or store bought)
  • Small bag of broccoli slaw
  • Bleu Cheese crumbles
  • Bleu Cheese dressing for dipping

Yum! Phyllo dough bakes up light and flaky.


Place chicken in a crockpot and pour 1/2 of the prepared wing sauce over chicken. Put remaining sauce in the refrigerator. If you’re phyllo dough is frozen, now is a good time to start thawing it.

Cook chicken on low for 8 hours or until chicken can be easily pulled apart with a fork.

Remove chicken from crockpot and shred or cut into bite-size pieces.

Warm up the remaining wing sauce in the microwave and whisk. Pour sauce over shredded chicken and toss to thoroughly coat. Use more or less sauce depending on how spicy you would like it.

Preheat oven to 375ºF

Lightly oil a baking sheet with cooking spray.

Lay out one sheet of phyllo dough and lightly spray with oil. Lay another sheet on top and spray again. Using a pizza wheel, cut phyllo dough along the long side in half to form two long rectangles.

Place about two heaping Tablespoons of chicken on one end of each strip of dough. Top with a Tablespoon of broccoli slaw and a Tablespoon of Bleu Cheese. Really you just eyeball the amounts and you’ll know if you are using too little or too much after the first roll up.

Roll dough over mixture several times then tuck in edges and continue to roll…like a burrito. Place finished rolls on baking sheet, spray with a little more oil and repeat steps until filling or phyllo dough are gone.

Bake rolls for approximately 20 minutes or until golden brown.  I take a peek at 15 minutes to be safe so they don’t get too crispy.

Serve warm with Bleu Cheese dressing for dipping. Or make your own. I’ve got a great recipe if you have the time.

Ingredients List for Wing Sauce

  • 1/4 cup Tabasco
  • 1/4 cup honey
  • 1/4 cup melted butter
  • 4 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp garlic powder


In a small bowl, whisk together Tabasco hot pepper sauce, honey, melted butter, chili powder, salt and garlic powder.