Buffalo Chicken Pinwheels are the perfect finger food! Incredibly easy to make and so boldly flavored. Tender shredded chicken is tossed in a spicy tangy sauce and rolled in a soft flour tortilla. Such an awesome appetizer and a big win for game day!
Why we love this Buffalo Chicken Pinwheel Recipe
I live in a house of buffalo lovers, so this is definitely a go-to appetizer recipe for me! Here’s why these pinwheels are such a hit:
- Great for game day. There’s nothing quite like enjoying buffalo chicken finger food while watching the big game with friends!
- So easy: Yes! This recipe comes together with just 10 minutes of prep work.
- Filling: The creamy chicken filling actually hits the spot for such a small finger food!
What are the best tortillas to use for pinwheels?
It’s best to use large flour tortillas for these 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.
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How to Store
Buffalo chicken pinwheels will stay good in the fridge for about 2-3 days. Be sure to keep them in an airtight container.
Serving Suggestions
Enjoy these buffalo chicken pinwheels on game day with more of your favorite finger foods! A few of my favorites are buffalo wings, chicken parmesan sliders and bbq chicken nachos.
More Buffalo Chicken Recipes We Love
- Buffalo Chicken Soup
- Buffalo Chicken Casserole
- Buffalo Chicken Enchiladas
- Buffalo Chicken Quesadillas
- Stuffed Buffalo Chicken
- Buffalo Chicken Tenders
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: Beat 8oz of softened cream cheese until fluffy. Mix in 1/2 cup of hot wing sauce, 1/4 cup blue cheese crumbles, 4oz shredded colby jack cheese and 1/4 cup chopped green onions. Fold in 1lb shredded chicken breast.
Roll the pinwheels: Spread 1/4 of the mixture onto a large flour tortilla. Roll it up tightly. Repeat with remaining tortillas.
Cover and chill: Cover each rolled tortilla with plastic wrap. Chill in the fridge for 3-4 hours.
Cut the pinwheels: Slice the chilled tortillas into 1″ slices to create the pinwheels.
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