Buffalo Chicken Cups (gluten-free)

These Buffalo Chicken Cups are the ultimate easy appetizer recipe to make in a muffin tin! Using all gluten-free ingredients and these are ready in under 20 minutes and are a great way to switch up the usual buffalo chicken dip.

If you love buffalo chicken – you are going to obsess over these buffalo chicken cups! Crispy tortillas filled with a creamy, cheesy, buffalo chicken dip. And we bake everything together and it gets all melted and it’s absolutely delicious!

These buffalo cups make for an awesome game day snack, party appetizer or whenever you are craving them! You can even prep these ahead of time and then bake them right before serving too. If buffalo chicken dip is your go-to app then these are 10000% for you. My husband basically ate the entire batch when we first made them. Plus these are an easy finger food of sorts!

You can serve them with ranch dressing or blue cheese, anything you want! If you are really a spice person then feel free to dip in extra buffalo sauce or hot sauce too if you want more spice. I also love that these are with tortillas as they’re a bit healthier than wonton cups and it makes them gluten-free too. You can use almond flour ones, corn ones or if not gluten-free you could do flour tortillas too!

These will be such a hit when you make them – I can’t wait to hear what you think.

Tip: to save time making these buffalo cups, use a rotisserie chicken from the store!

What ingredients are in buffalo chicken dip cups:

• Tortillas of choice – I used these almond flour ones but you can use any you wish
• Chicken breasts – cooked and you will shred it! I like using rotisserie chicken or slow cooker/poached chicken so it’s soft
• Cream cheese – softened a bit so it’s easy to mix together
• Buffalo sauce – you can use any level of spice you want!
• Cheddar cheese – I usually buy a block of cheddar and shred it but you can also buy shredded cheese
• Optional: ranch dressing for dipping!

How to make buffalo chicken cups:

1. Preheat oven to 400 degrees and grease a muffin tray well
2. Cut small rounds from each tortilla that fit your muffin slots (you should get 3 rounds per tortilla)
3. Add tortilla rounds to muffin tray and form to fit the muffin slot
4. Add the chicken to food processor and pulse to shred
5. Next add cream cheese and buffalo sauce to the food processor and pulse together so everything is combined
6. Fill cups with buffalo chicken dip and top with shredded cheese
7. Bake in oven for 10-12 minutes or until tortilla shell is golden and cheese is melted
8. Gently remove from muffin tin (I use the edge of a knife to pop up) and enjoy warm

Tips for success:

• These buffalo chicken cups taste best right out of the oven in my opinion! If you want to prep them ahead of time have them read to bake in oven (store in fridge) then pop into oven right before serving to cook. But if you have leftovers, just store in fridge and reheat when ready to eat
• If you want to find a shortcut here, use rotisserie chicken! Saves time and that way the chicken is already cooked
• You can also use a blue cheese if you prefer over cheddar cheese too
• I usually use mild buffalo sauce but you can use any level of spice you want!

A few other delicious appetizers/finger foods to make:

Mini Tortilla Pizzas! (made in muffin tin)

Baked Feta with Sesame Seeds (gluten-free)

5-minute White Bean Feta Dip

The Best Paleo Buffalo Chicken Nuggets (Whole 30)