Lightened-up party food! These Buffalo Hummus Chicken Salad Roll Ups are an excellent addition to any casual entertaining menu and make a great lunch option.
This post is sponsored by Sabra.
If you appreciate lighter options at gatherings, these roll ups are perfect. They balance bold buffalo flavor with creamy hummus and tender shredded chicken, plus plenty of fresh vegetables. They’re easy to eat, simple to assemble, and work well as finger food for parties, game-day spreads, or an everyday lunch.
The concept is straightforward: swap some or all of the mayonnaise in a traditional chicken salad for hummus, then add buffalo sauce and blue cheese for a tangy, spicy twist. The mixture makes a flavorful filling that’s equally delicious served as a dip with veggies or wrapped in tortillas with lettuce and carrots for bite-sized roll ups.
For these roll ups I used Sabra Classic Hummus combined with Frank’s RedHot and shredded chicken, and folded in blue cheese crumbles. I rolled the mixture into white and whole wheat wraps, added shredded iceberg and matchstick carrots, then sliced each wrap into smaller rounds for easy serving. A side of celery sticks and a Greek-yogurt-based ranch or veggie dip rounds out the plate.
Buffalo Hummus Chicken Salad Roll Ups
- Author: Aggie’s Kitchen
- Total Time: 45 minutes
- Yield: 6 wraps, cut into 4 roll ups each
- Category: Chicken
Lightened-up party food that’s full of flavor and easy to prepare. These roll ups are ideal for entertaining and make a satisfying lunch.
Ingredients
- 1.25–1.5 lbs chicken breast
- 1 (10 oz) container Sabra Classic Hummus
- 3–4 tablespoons Frank’s RedHot Sauce (adjust to taste)
- Pinch coarse salt and freshly ground pepper, to taste
- 2 oz crumbled blue cheese or gorgonzola (optional)
- 2 cups shredded iceberg lettuce
- 2 cups matchstick carrots
- 6 wraps (white or whole wheat)
Instructions
- Place chicken breasts in a single layer in a pot and cover with water by about an inch. Bring to a boil, then reduce heat and simmer, covered, for 8–9 minutes. Turn off the heat and let the chicken sit in the hot water for 2 more minutes. Remove and cool on a cutting board.
- When the chicken is fully cooled, chop into small pieces or shred using a mixer paddle until you reach the desired texture.
- In a bowl, combine the shredded chicken with the hummus and 3–4 tablespoons of Frank’s RedHot Sauce. Stir until evenly mixed. Fold in blue cheese crumbles if using. Taste and season with salt and pepper or add more hot sauce if needed.
- Lay a wrap flat and spread about 2 heaping tablespoons of the chicken salad across the center, reaching toward both ends. Top with shredded lettuce and matchstick carrots, then roll tightly. Use a serrated knife to slice each wrap into four even roll ups.
- Arrange the roll ups on a serving plate and serve with celery sticks and your favorite veggie dip or ranch. A Greek-yogurt-based farm-style ranch pairs nicely.
Need new light and easy dinner ideas? Try other recipes featuring shredded chicken for more quick, healthy meals.
Disclosure: This post was created in partnership with Sabra. All opinions are my own.