Buffalo Chicken Tortilla Kebabs
These buffalo chicken tortilla kebabs layer a creamy Buffalo chicken and cheese filling between stacked flour tortillas, sliced, skewered, and grilled until the edges crisp. A game-day appetizer with crispy tortilla layers and a creamy center.
Equipment
- Pellet Grill, Gas Grill, or Charcoal Grill
- Skewers
- Instant-Read Thermometer
- Mixing Bowl
Ingredients
Buffalo Chicken Filling
- 2 lbs ground chicken
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 4 scallions, thinly sliced
- 1/3 cup Buffalo sauce
- 1.5 tbsp Tony Chachere's Bold Creole Seasoning
- 1 tbsp ranch seasoning
- 1 tsp garlic powder
- 1 large egg
Buffalo Butter
- 4 tbsp unsalted butter, melted
- 2 tbsp Buffalo sauce
- 1 tsp Tony Chachere's Bold Creole Seasoning
Garnish
- ranch dressing
- Buffalo sauce
- fresh scallions
- blue cheese crumbles optional
Assembly
- 6 large burrito-size flour tortillas
- skewers
Instructions
- In a large bowl, combine the ground chicken, cream cheese, mozzarella, cheddar, scallions, Buffalo sauce, Tony Chachere's, ranch seasoning, garlic powder, and egg. Mix until fully incorporated.
- Place one tortilla on a cutting board and spread a thin, even layer of the Buffalo chicken mixture across it. Add another tortilla and repeat, building a stack of 5 to 6 layers. Gently press together.
- Place the stack in the refrigerator for 30 to 45 minutes. This makes slicing much easier and helps the layers stay together during cooking.
- Cut the stack into strips about 2 inches wide. Stack the strips and carefully insert skewers through the layers, then cut between the skewers to create individual kebabs.
- Combine the melted butter, Buffalo sauce, and Tony Chachere's. Mix well.
- Preheat the grill to 350-375°F. Place the kebabs over indirect heat, brush with Buffalo butter, and cook 20 to 25 minutes, rotating occasionally, until the chicken reaches 165°F. Move over direct heat for the final few minutes to crisp the edges.
- Top with a Buffalo sauce drizzle, ranch drizzle, fresh scallions, and blue cheese crumbles. Serve immediately.
Notes
Don't Skip the Chill: Chilling the stack before slicing makes a massive difference in how clean your layers look.
Thin Layers Win: Thinner layers cook more evenly and give you that cross-section when sliced.
Let the Grill Do the Work: Cook over indirect heat first so the tortillas don't darken before the chicken cooks through.
Finish Hot: The last few minutes over direct heat create the crispy edges.
Use Freshly Shredded Cheese: It melts better and gives a creamier filling. Not sponsored — the seasoning and grills are simply what James uses.