Buffalo Chicken Pinwheels are the perfect finger food! So easy to make and so delicious. Succulent shredded chicken in a spicy tangy sauce, rolled in a flour tortilla. An awesome appetizer and a win for game day!
Buffalo Chicken Roll Ups Recipe
Whip up a big batch of mouthwatering appetizers in no time with this Buffalo Chicken Pinwheels recipe. Flour tortillas encase a shredded buffalo chicken filling. Lip smackingly delicious and super simple to make.
Looking for more appetizers? Why not also try my Easy Chicken Lettuce Wraps and my Soy Honey Glazed Chicken Wings.
Why You’ll Love this Buffalo Chicken Pinwheels Recipe:
- Buffalo chicken. Shredded chicken in a tangy buffalo sauce with blue cheese – utterly addictive.
- A rich filling. Given some extra heft with cream cheese – super satisfying.
- An easy appetizer. Easy to whip up a big batch – perfect for movie night, game day or party time.
How to make Buffalo Chicken Pinwheels
- In a large bowl, combine your filling ingredients.
- Spread the filling onto flour tortillas then roll them up.
- Cover and refrigerate the rolled tortillas for 3-4 hours.
- Slice the tortillas into pinwheels.
- Serve and enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
Can you make these ahead of time?
These pinwheels need to prepped in advance because they must chill in the fridge for at least 3 hours.
You can also make these pinwheels the day before you want to serve them, it’s best to keep them rolled up in plastic wrap at room temperature so that they don’t crack.
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.
How do you stop pinwheels from getting soggy?
Avoid the filling becoming too saucy! Don’t place on more hot sauce than the recipe calls for or this could seep through, you can also pat your chicken dry to remove excess grease/moisture.
Recipe Tips and Notes
- Have your cream cheese at room temp before you mix it in the filling, so it all blends well.
- You can keep things less spicy with a milder buffalo sauce or kick things up a notch with hot sauce and jalapenos.
- For more texture, add in some shredded carrots and chopped celery. Diced black olives would be good too.
- Make sure you refrigerate the tortilla for at least 3 hours.
- You should get about 6 slices from each tortilla – not counting the discarded ends.
Buffalo Chicken Recipes We Love
- Buffalo Chicken Wraps
- Buffalo Chicken Sliders
- Grilled Buffalo Chicken Breast
- Buffalo Chicken Quesadillas
Other Chicken Appetizer Recipes
- Homemade Chicken Nuggets Recipe
- Buffalo Chicken Meatballs
- Hawaiian Chicken Kabobs
- Best Chicken Enchilada Dip Recipe
- BBQ Chicken Nachos Recipe
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
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 fluffy
- Add in the hot wing sauce, blue cheese crumbles, Colby-jack cheese, and green onions
- Fold in the shredded chicken
- Spread about ¼ of the mixture onto one of the 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
- Have your cream cheese at room temp before you mix it in the filling, so it all blends well.
- You can keep things less spicy with a milder buffalo sauce or kick things up a notch with hot sauce and jalapenos.
- For more texture, add in some shredded carrots and chopped celery. Diced black olives would be good too.
- Make sure you refrigerate the tortilla for at least 3 hours.
- You should get about 6 slices from each tortilla – not counting the discarded ends.
Tasha says
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!
Becky Hardin says
Thanks for sharing, Tasha!