Combine shredded chicken and buffalo sauce in large bowl or plastic bag until completely coated.
Place naan on baking sheet and bake in preheated oven for 4 minutes to soften.
Cut each naan into four even strips.
Top each strip with cream cheese, buffalo chicken, and shredded Italian cheese.
Roll naan strip from one side to the other then place roll into prepared muffin tin then sprinkle with more cheese. Repeat until all 24 muffin tins are filled.
Bake in preheated oven for an additional 6-8 minutes or until naan is lightly browned.
Remove from oven and serve hot or at room temperature with ranch dressing for dipping.
Use a toothpick to keep the roll ups together when you place them in the muffin tin. Not necessary, but this can help keep them together if you're having issues with them falling apart. Start with less buffalo sauce than the recipe calls for if you like mild heat. Add more in your second batch if you want to increase the heat.