Buffalo chicken pinwheels are my go-to party appetizer and one of the easiest things to make for game day! These spicy, creamy Buffalo chicken tortilla roll ups are made with tender shredded chicken, tangy Buffalo sauce, and plenty of cheese, all wrapped in soft flour tortillas. They come together in minutes and always disappear fast. Perfect for tailgates, parties, or anytime you need a quick, crowd-pleasing snack!
Top Reader Reviews
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!
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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
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Buffalo Chicken Tortilla Roll Ups
Pinwheels with shredded chicken are one of my go-to appetizers for any party because they’re so quick and easy to make. I almost always have leftover chicken in the fridge, so it’s simple to whip up this creamy, spicy Buffalo dip filling, roll it in tortillas, then chill and slice. These Buffalo chicken roll ups are a total crowd favorite and one of my most-requested recipes!
Made with tangy cream cheese, zesty Buffalo sauce, crumbled blue cheese, and melty Colby Jack, these Buffalo chicken tortilla roll ups are bursting with bold flavor. Shredded chicken adds a hearty touch of protein, while fresh green onions keep things bright. Whether you use leftover chicken or a rotisserie chicken, they’re seriously irresistible!
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Chill for the Best Texture and Flavor
The refrigeration step isn’t just to firm things up; it’s also essential for building flavor. When cream cheese-based fillings rest for a few hours, the fat re-solidifies, which helps the mixture bind to the tortilla and prevents sogginess. But it also allows the flavors of the Buffalo sauce, chicken, and cheese to meld together, creating a creamy, cohesive filling that slices cleanly and holds its shape during serving.
Buffalo Chicken Pinwheels Recipe
Ingredients
- 8 ounces cream cheese (1 brick, room temperature)
- ½ cup hot wing sauce
- ¼ cup blue cheese crumbles
- 4 ounces shredded Colby jack cheese
- ¼ cup chopped green onions
- 1 pound shredded cooked chicken (*)
- 5 (10-inch) flour tortillas (**)
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 shredded Colby jack cheese, ¼ cup chopped green onions
- Fold in the shredded chicken.
- Spread about ¼ of the mixture onto one of the flour tortillas.5 (10-inch) 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.
- I don’t recommend using your hand mixer to fold in the chicken, as it breaks it up too much. I used a rubber spatula.
- Don’t spread the filling all the way to the edges, or it will leak out. I like to leave a ½-inch gap.
- Don’t roll too tightly, or the filling will leak out the sides.
- If your tortillas are cracking when rolling, I recommend gently warming them to make them more pliable.
- Make sure you refrigerate the pinwheels for at least 3 hours.
- You should get about 8 slices from each tortilla – not counting the discarded ends.
- A sharp, serrated knife will cut these pinwheels cleanly and evenly.
- To prevent soggy tortillas, I like to line the platter with a paper towel or parchment before arranging the slices, and cover loosely with plastic wrap.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Chicken Pinwheels Step by Step
Beat the Cream Cheese: In a large mixing bowl, using a hand mixer, beat 8 ounces (1 brick) of room-temperature cream cheese until fluffy. This should take anywhere from 2-5 minutes.
Add the Mix-Ins: Add ½ cup of hot wing sauce, ¼ cup of blue cheese crumbles, 4 ounces of shredded Colby jack cheese, and ¼ cup of sliced green onions. Beat until well combined and creamy, about 1 minute.
Fold in the Chicken: Using a rubber spatula, fold in 1 pound of cooked and shredded chicken breast, stirring gently to distribute it evenly throughout the dip. I do not recommend using a hand mixer for this part, as it will break up the chicken too much.
Spread the Dip: Evenly distribute and spread the Buffalo chicken dip mixture into the center of 5 large flour tortillas. I like to leave a ½-inch space all around so the filling doesn’t leak out when I roll them.
Roll the Pinwheels: Working from one end to the other, roll each of the pinwheels up tightly, taking care not to squeeze out the filling.
Cover and Chill: Cover each rolled tortilla with plastic wrap, and chill in the fridge for 3-4 hours (or until ready to serve). This will help firm up the filling so you get clean, even slices.
Cut the Pinwheels: Slice the Buffalo chicken-filled tortillas into 1-inch slices to create the pinwheels, and serve. I recommend using a sharp, serrated knife so you don’t squish the filling as you cut.
How to Store
Store Buffalo chicken pinwheels in an airtight container (or wrapped in plastic wrap) in the refrigerator for up to 3 days. I prefer to serve them chilled since they hold together better, but they’re also delish at room temperature. I do not recommend freezing them, as the tortillas tend to turn soggy once thawed.
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