Buffalo Chicken Pinwheels are the perfect finger food, so I almost always serve them up on game day! They’re incredibly easy to make with just a few ingredients and a few steps. I just toss some tender shredded chicken in a spicy, creamy, tangy sauce and roll it up in soft flour tortillas. Such an awesome appetizer and a big win for game day!
Buffalo Chicken Tortilla Roll Ups Recipe
Pinwheels are one of my go-to appetizer ideas for all kinds of parties, because they’s super quick and easy to make. Since I always have some leftover chicken on hand, it’s easy to whip up this spicy buffalo filling with cream cheese, roll it up in some tortillas, then chill and slice.
Variations To Try
To make this buffalo pinwheels spicier, mix in diced jalapeños or a spicier hot sauce. You can also mix in diced celery for more texture.
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How to Store
Store Buffalo chicken pinwheels in an airtight container, or wrapped in plastic wrap, and keep in the refrigerator for 2-3 days.
Notes and Tips
- It’s best to use large flour tortillas for these chicken pinwheels. Corn tortillas are less pliable, so when you roll them they are prone to cracking. Corn tortillas also tend to be on the smaller side.
- Use any leftover chicken, cook some chicken breasts to shred, or use a rotisserie chicken.
Top Reader Review
“This recipe is a BIG hit whenever we get together with friends. Only different thing I do, instead of colby jack cheese I use pepper jack cheese and add pepper and salt in. Love this recipe!” – Tasha
Buffalo Chicken Pinwheels Recipe
Ingredients
- 8 ounces cream cheese softened
- ½ cup hot wing sauce
- ¼ cup blue cheese crumbles
- 4 ounces Colby-jack cheese shredded
- ¼ cup green onions chopped
- 1 pound chicken breast cooked and shredded
- 5 large flour tortillas 10” diameter
Instructions
- In a large bowl, beat the cream cheese on low until fluffy8 ounces cream cheese
- Add in the hot wing sauce, blue cheese crumbles, Colby-jack cheese, and green onions.½ cup hot wing sauce, ¼ cup blue cheese crumbles, 4 ounces Colby-jack cheese, ¼ cup green onions
- Fold in the shredded chicken.1 pound chicken breast
- Spread about ¼ of the mixture onto one of the flour tortillas.5 large flour tortillas
- Roll the tortilla up tightly and repeat with the remaining tortillas until all of the chicken mixture is used.
- Cover the rolled tortillas with plastic wrap and refrigerate for 3-4 hours.
- Remove from the fridge and slice each rolled tortilla into 1” slices, discarding the ends (you should get about 6 slices from each tortilla – not counting the discarded ends).
- Arrange on a platter or tray and serve..
Notes
- Bring your cream cheese to room temp before using, so that it softens and blends easily.
- You can keep things less spicy with a milder buffalo sauce; or kick things up a notch with hot sauce and jalapeños.
- For more texture, add in some shredded carrots and chopped celery. Diced black olives would be good too.
- Make sure you refrigerate the pinwheels for at least 3 hours.
- You should get about 6 slices from each tortilla – not counting the discarded ends.
How to Make Buffalo Chicken Pinwheels Step by Step
Make the Filling: In a large mixing bowl, beat 8 ounces of softened cream cheese until fluffy. Then add ½ cup of hot wing sauce, ¼ cup of blue cheese crumbles, 4 ounces of Colby-jack cheese, and ¼ cup of green onions. Next, fold in 1 pound of cooked and shredded chicken breast.
Roll the Pinwheels: Evenly distribute and spread the buffalo chicken mixture into the center of 5 large flour tortillas, and roll them up tightly.
Cover and Chill: Cover each rolled tortilla with plastic wrap, and chill in the fridge for 3-4 hours (or until ready to serve).
Cut the Pinwheels: Slice the buffalo chicken filled tortillas into 1″ slices to create the pinwheels, and serve.
This recipe is a BIG hit whenever we get together with friends. Only different thing I do, instead of coby jack cheese I use pepper jack cheese and add pepper and salt in. Love this recipe!
Thanks for sharing, Tasha!
I made this with a few tweaks.first I used tomato wrap instead of tortillas then I added sour cream about 2 tbsp to cream cheese I also added a packet of ranch dressing mix and for the hot sauce I did half burhmans red hot and a lemon lime hot sauce by burhman.i also for lack of time did not wrap and chill. I also left out the onions and used a mexican shredded cheese instead of the crumbles.but these were delicious