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4.62 from 72 votes

Buffalo Chicken Pinwheels Recipe

Buffalo Chicken Pinwheels are the perfect finger food! Succulent buffalo chicken and cream cheese mixture rolled up in a soft tortillas. So easy to make and so delicious!
Prep Time10 minutes
Cook Time0 minutes
Refrigerate3 hours
Total Time3 hours 10 minutes
Course: Appetizer
Cuisine: American
Servings: 12 people
Calories: 194kcal
Author: Becky Hardin

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 fluffy
    8 ounces cream cheese
    beaten cream cheese in a glass bowl.
  • 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
    buffalo cream cheese dip in a glass bowl.
  • Fold in the shredded chicken.
    buffalo chicken dip in a glass bowl.
  • Spread about ¼ of the mixture onto one of the flour tortillas.
    5 (10-inch) flour tortillas
    spreading buffalo chicken dip over a tortilla with a rubber spatula.
  • Roll the tortilla up tightly and repeat with the remaining tortillas until all of the chicken mixture is used.
    rolling up a tortilla filled with buffalo chicken dip.
  • Cover the rolled tortillas with plastic wrap and refrigerate for 3-4 hours.
    buffalo chicken dip tortilla rolls wrapped in plastic wrap on a wooden cutting board.
  • 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).
    slicing a buffalo chicken tortilla roll into pinwheels.
  • Arrange on a platter or tray and serve..
    buffalo chicken pinwheels on a wooden cutting board.

Video

Notes

Yield: This recipe makes approx. 40 1-inch pinwheels. A serving is 3 pinwheels.
*Use any leftover chicken, cook some chicken breasts to shred, or use a rotisserie chicken.
**These also work great with flavored wraps, like sun-dried tomato or spinach. I don't recommend using corn tortillas, as they are more likely to crumble/break apart when rolling.
Tips:
  • 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.
Make-Ahead: You can prep these up to a day in advance--just slice right before serving for the best texture.
Storage: Store Buffalo chicken pinwheels in an airtight container in the refrigerator for 3 days.

Nutrition

Serving: 3pinwheels | Calories: 194kcal | Carbohydrates: 8g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 551mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 1mg