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!
In a large bowl, beat the cream cheese on low until fluffy
8 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..
Video
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.
Storage: Store Buffalo chicken pinwheels in an airtight container in the refrigerator for 3 days.