Buffalo Chicken Pinwheels
These Buffalo Chicken Pinwheels are a flavorful, easy-to-make appetizer featuring shredded chicken, buffalo sauce, and creamy cheese rolled in soft tortillas, perfect for parties or game day.
Servings: 8 servings
Ingredients
- 2 cups cooked chicken breast shredded (use cooked chicken breast)
- 1/3 cup buffalo sauce choose a -certified version or make your own with hot sauce and butter
- 4 oz cream cheese softened
- 1 cup shredded mozzarella cheese
- 1/4 cup ranch dressing ensure -certified or make a yogurt-based dressing
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- celery sticks and extra ranch optional, for serving
Instructions
- In a large bowl, combine the shredded chicken with buffalo sauce. Mix until the chicken is evenly coated.
- In a separate bowl, beat together the softened cream cheese and ranch dressing until smooth. Stir in the shredded mozzarella, chopped green onions, garlic powder, smoked paprika, salt, and pepper.
- Fold the buffalo chicken into the cheese spread, mixing gently until everything is well incorporated. The filling should be spreadable but chunky.
- Lay a tortilla flat on a clean surface. Evenly spread about a quarter of the buffalo chicken mixture onto the tortilla, leaving a small border around the edges. Roll the tortilla tightly from one end to the other, forming a log.
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the pinwheels hold their shape when sliced.
- Remove the rolls from the fridge and unwrap. Using a sharp knife, slice each roll into 1-inch pinwheels. Arrange them on a serving platter. Serve cold or warm briefly in the oven at 350°F (175°C) for 5-7 minutes.
Equipment
- Large Bowl
- Mixing Bowl
- Plastic Wrap
- Sharp knife
- Oven
Notes
Use rotisserie or leftover roasted chicken to save time. For milder flavor reduce buffalo sauce. Soften cream cheese for smooth texture. Wrap pinwheels tightly and chill well before slicing. Serve with celery or carrot sticks for extra crunch. Whole wheat or gluten-free tortillas can be used. Variations include different cheeses, vegetarian substitutes, extra veggies, or spicy boosts. Store leftovers in an airtight container refrigerated up to 3 days. Freeze rolled but uncut pinwheels up to 2 months.