Easy Buffalo Chicken Pinwheels Recipe

Easy Buffalo Chicken Pinwheels layed out next to each other.

5 from 4 votes

A perfect party, barbecue, game day, or large gathering appetizer. Cool, creamy, tangy, and loaded with buffalo wing flavor.

Prep Time20

Total Time20

Course: Appetizer, Lunch, Snack

Cuisine: American

Keyword: buffalo, chicken, pinwheels, roll ups, wrap

Servings:

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.

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