Easy Buffalo Chicken Pinwheels

Easy buffalo chicken pinwheels are the perfect party, barbecue, game day, or large gathering appetizer. It’s a crowd-pleaser!

Buffalo Chicken Pinwheel placed next to each other on a platter garnished with diced green onions.

Why You’ll Love These

Super easy to make ahead and keep in the fridge until ready to serve.

Cool, creamy, tangy, and loaded with buffalo wing flavor.

It’s like buffalo chicken dip in a wrap.

Buffalo chicken pinwheels (buffalo chicken roll ups) are a perfect snack, appetizer, or meal!

Just a few simple ingredients and about 20 minutes of prep make for an easy appetizer.

Some of our other favorite appetizer recipes are oven sliders, sausage balls, spinach dip from scratch, and deviled potato bites.

Ingredients

  • Shredded Chicken – Chicken is the main ingredient in these pinwheels, so I highly recommend rotisserie chicken, boiled or baked chicken breasts. But you can use canned chicken in a pinch.
  • Cream Cheese – Be sure to use softened cream cheese (full fat). You can substitute low-fat cream cheese, but I don’t recommend fat-free.
  • Cheese – This recipe uses two types of shredded sharp cheddar cheese and blue cheese crumbles. You can use bagged cheese or shred your own.
  • Buffalo Sauce – We like Frank’s Red Hot Buffalo Wing Sauce. But you can choose your favorite hot or mild buffalo sauce.
  • Green Onions – Green onions add a nice pop of flavor to these pinwheels! You can substitute chives.
  • Tortillas – You will need five large flour tortillas, 10-inch size. Flour tortillas work best for pinwheels.

How to Make Buffalo Chicken Pinwheels

Shredded chicken, cream cheese, blue cheese, cheddar cheese, and sour cream in a glass mixing bowl.

Combine the softened cream cheese, blue cheese, cheddar cheese, and sour cream.

Buffalo Chicken Pinwheels ingredients mixed in a glass mixing bowl.

Leftover rotisserie chicken is perfect in this recipe.

Add the shredded cooked chicken breast meat, green onions, and buffalo hot sauce to the cream cheese mixture and stir until well combined.

Buffalo chicken mixture spread over a flour tortilla on a cutting board.

If you love buffalo chicken, try our Oven-Baked Crispy Buffalo Chicken Wings!

Spread about 1/2 cup of the filling onto the tortilla, then roll up the tortilla tightly.  

Place on a plate, roll up, cover with plastic wrap and refrigerate for a few hours. (Or you can wrap the roll tightly with plastic wrap.) This helps them hold together for better slicing and serving.

Buffalo Chicken Pinwheels on a platter garnished with diced green onions.

Use a sharp serrated knife to slice and serve! You could also serve ranch dressing or blue cheese dressing on the side for dipping.

closeup of Buffalo Chicken Pinwheels

Easy buffalo chicken roll ups are always a hit and sure to please!

Tips

  • Use room temperature cream cheese so you can mix the other ingredients in easily.
  • Use an electric hand mixer to beat the cream cheese. This helps to prevent any lumps.
  • Be sure to chill the pinwheel wrap. The cream cheese needs to chill again to set up for easy slicing.
  • Do not spread the filling all the way to the edge of the tortilla. This helps prevent the filling from spilling out.
  • Leftover rotisserie chicken is perfect for this buffalo chicken pinwheels recipe. But you can use shredded chicken breast. To cook the chicken breast, you can oven roast or boil them until cooked through, at an internal temperature of 165 degrees F.
  • If you must, you can use canned chicken in a pinch. I personally prefer fresh chicken.
  • If your pinwheels start to come apart, you can use a toothpick in each slice to help hold them together.

Variations

  • Most cheeses will work, such as Colby Jack cheese, Monterey Jack, cheddar cheese, gouda, or even Muenster.
  • Frank’s Buffalo Wing Sauce is what we typically use, but you can use your favorite or even use homemade buffalo sauce.
  • You can use flavored or whole-grain tortillas.
  • You can use smaller tortillas, but you will need more tortillas.
  • Add some finely chopped celery or shredded carrots for a little more texture.

FAQs

Can pinwheels be made ahead of time?

Yes! You can prepare them up to 24 hours ahead of time. Leave it rolled up, wrap it tightly with plastic wrap, and refrigerate. Slice when you are ready to serve.

Can I use corn tortillas instead of flour tortillas?

Corn tortillas are less pliable and don’t roll up and hold as easily as flour tortillas.

How do you stop pinwheels from getting soggy?

Don’t use more hot sauce than the recipe calls for, or they can become soggy and soft. Be sure your chicken is fairly dry, with no extra moisture.

Storing

Place the buffalo chicken pinwheels in an airtight container and refrigerate for up to 3 days.

Freezing

Place them in a single layer not touching on a parchment-lined baking sheet, place in the freezer, and freeze until solid (about 2 hours). Transfer to a freezer-safe bag or container and freeze for up to 2 months for the best quality.

More Buffalo Chicken Recipes

Are you on Pinterest? Click the button below to add this recipe to one of your boards!
Easy Buffalo Chicken Pinwheels layed out next to each other.

Easy Buffalo Chicken Pinwheels Recipe

A perfect party, barbecue, game day, or large gathering appetizer. Cool, creamy, tangy, and loaded with buffalo wing flavor.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Lunch, Snack
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 35
Calories: 90kcal
Author: Don’t Sweat The Recipe

Ingredients
 

  • 1 pound cooked chicken breast, shredded
  • 1/2 cup Buffalo wing sauce (your favorite)
  • 8 ounces cream cheese, softened
  • 1/2 cup blue cheese, crumbled
  • 1 1/4 cups sharp cheddar cheese, shredded
  • 5 10 inch large flour tortillas
  • 2-3 green onions, thinly sliced (green tops only)

Instructions

  • In a mixing bowl beat the cream cheese with an electric mixer. Stir in the blue cheese and cheddar cheese.
  • Toss in the shredded chicken and 1/2 cup buffalo wing sauce.
  • Lay a tortilla out on a cutting board and spread about 1/2 to 3/4 cup of the chicken mixture almost to the edges.
  • Roll the tortilla up tightly, place on a plate seam side down and then repeat with the remaining tortillas and chicken mixture.
  • Wrap the plate with plastic wrap and place in the fridge to chill for about 2 hours up to overnight.
  • Remove from refrigerator and unwrap. Slice each rolled tortilla into about 1-inch pieces, discarding ends. Place pinwheel slices on serving plate or tray.

Notes

  • Use room-temperature cream cheese so you can mix the other ingredients in easily.
  • Use an electric hand mixer to beat the cream cheese this helps to prevent any lumps.
  • Be sure to chill the pinwheel wrap. The cream cheese needs to chill again to set up for easy slicing.
  • Do not spread the filling all the way to the edge of the tortilla. This helps prevent the filling from spilling out.
Make Ahead – You can prepare them up to 24 hours ahead of time. Leave it rolled up, wrap it tightly with plastic wrap, and refrigerate. Slice when you are ready to serve.
Storing – Place the buffalo chicken pinwheels in an airtight container and refrigerate for up to 3 days. I don’t recommend freezing these pinwheels.
Freezing – Place them in a single layer not touching on a parchment-lined baking sheet, place in the freezer, and freeze until solid (about 2 hours). Transfer to a freezer-safe bag or container and freeze for up to 2 months for the best quality.

Nutrition

Calories: 90kcal | Carbohydrates: 6g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 262mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

Recipe inspired by HomeCookingMemories

Share With Your Friends And Family!

Leave a Reply

Your email address will not be published. Required fields are marked *