These slightly spicy Buffalo Chicken Pinwheels are the perfect handheld appetizer. These pinwheels are a combination of chicken, cheese and hot sauce wrapped in a flour tortilla, that is sure to be a crowd-pleaser for parties, game day or even lunch for the kids.
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If you are wanting to make a variety of pinwheel recipes, try these Turkey Pinwheel Sandwiches too!
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Table of contents
Equipment Needed
bowl
spatula
plastic wrap
knife
Key Ingredients
chicken- I like to use rotisserie chicken for these pinwheels. It is easy to shred and because it is already cooked it makes the recipe very quick and easy.
cheddar cheese- Cheddar cheese has a good sharp tanginess to it and balances out the mellow cream cheese.
cream cheese-Use an 8 ounce block and bring to room temperature so that the ingredients can mix together easily.
tortilla- Use the large burrito sized soft flour tortillas. If you use a smaller variety you may need a few extra.
hot sauce- Frank's Red Hot Sauce is always my go to for any of my buffalo chicken flavored recipes.
blue cheese- Blue cheese crumbles add that little pungent kick and is usually paired with buffalo chicken.
sour cream- Sour cream adds an extra creaminess to the pinwheels.
chives-This adds a slight onion flavor without being overwhelming.
celery- I add a little thinly sliced celery for a bit of crunch to the wrap.
Step-By-Step Instructions
Add all of the ingredients (except tortillas) to a large mixing bowl. Stir to combine and give the mixture a taste test. If you prefer a spicier buffalo chicken flavor you can always add a few more dashes of Frank's to the mixture.
Use a spatula to spread the chicken mixture onto the tortillas. Spread in a thin layer leaving a ½ inch boarder all the way around. Tightly wrap the tortillas into a log. Wrap each one in plastic and refrigerate for 2-4 hours. This will ensure the tortillas do not dry out and it will give the flavors time to develop.
When ready to serve unwrap the tortillas and use a sharp knife to cut into 1 inch pinwheels.
Serving
Plate the pinwheels on a serving platter with ranch dressing, blue cheese crumble, celery and extra hot sauce.
Storage
Store leftover Buffalo pinwheels in the refrigerator for up to 3 days. The tortillas may get a little soggy but they will still taste amazing.
Expert Tips
- Wipe knife between each cut to make a clean cut.
- Adjust the hot sauce for your tastes.
- Make these up to a day ahead for the best flavor and to keep them from getting soggy.
Make Ahead
These are the perfect make ahead appetizer because they are actually better one they have had a few hours in the refrigerator and the flavors have a chance to develop. But because tortillas can become soggy do not make them more than a day ahead for the best texture.
Substitutions And Additions
- blue cheese- is a pungent cheese that you either love or hate. If you aren’t a fan of tangy blue cheese you can omit it from the recipe.
- chicken- I love rotisserie chicken for the ease of the recipe but you can use any leftover shredded chicken.
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Buffalo Chicken Pinwheels
Ingredients
- 2 cups shredded rotisserie chicken, cooled
- 8 ounces cream cheese, softened
- ½ cup grated cheddar cheese
- ¼ cup blue cheese crumbles
- 2 tablespoons sour cream
- ¼ cup buffalo sauce
- 1 tablespoon chives, chopped
- ¼ cup finely, chopped celery
- 4 large tortillas (I used burrito size)
Instructions
- Add all of the ingredients (except the tortillas) to a large bowl and stir to combine.
- Divide the mixture between the tortillas and spread to cover in a thin layer, leaving a ½ inch boarder around the tortilla.
- Tightly roll the tortillas up into a log. Wrap the tortillas with plastic wrap and refrigerate for 2-4 hours so the flavors can meld.
- When ready to serve, unwrap the tortillas from the plastic and use a shape knife to cut them into 1 inch slices.
- Arrange the pinwheels on a serving platter with ranch or blue cheese dressing for dipping.
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