Dinner in a Hurry: Buffalo Chicken Naan Roll-Ups
I had another on-the-way-home epiphany tonight. I was daydreaming about what I was going to make for dinner and the idea of Naan Roll-ups came to mind.
The more my mind wandered, the better the idea became, and I ended up with Buffalo Chicken Naan Roll-ups!
I might be obsessed with this recipe. It was extremely easy and outrageously delicious! Plus, the leftover chicken mixture made a delicious dip on the side.
Buffalo Chicken Naan Roll-Ups:
One large whole wheat Naan flat (I used Tandoori Whole Wheat Naan flats)
Four tablespoons of 0% Plain Greek Yogurt
Two Laughing Cow Light Creamy Swiss wedges
1 tbsp of hot sauce
1 cup of precooked chicken pieces (I used Oscar Mayer Carving Board Rotisserie Seasoned Chicken Breast. It’s already diced up and ready to go. You can find it in the lunch meat section.)
Enough garlic and pepper for sprinkling
(Two roll-ups in one serving. Serves two.)
Preheat oven to 400 degrees. To prep a frozen Naan flat, moisten it with about 1 tbsp of water and bake it at 400 degrees for four minutes.
Promptly remove the Naan flat and allow it to cool.
Next, combine the Light Creamy Swiss Wedges, Greek yogurt, hot sauce, and chicken pieces.
Stir until thoroughly mixed and cheese is smooth.
Once the Naan flat has slightly cooled, cut into approximately five slices. My slices were approximately 1.5″ wide. Spread chicken mixture over each slice.
Cover about 3/4 of the Naan flat slice with the chicken mixture. The mixture will spread when you roll the flat. Lightly sprinkle a small amount of pepper and garlic over the mixture.
Slowly roll the flat. Mine was so soft it remained rolled without a toothpick! I loved the nice, clean presentation that created!
These made a fabulous, indulgent dinner! I would love to serve them for guests as well. This will definitely be my new go-to appetizer!
I served my roll-ups with a nice dollop of the chicken mixture on the side. It makes a fantastic dip and is absolutely delicious with Cheddar Sunchips. Just a tip!