- Buffalo chicken pinwheels — everything great about buffalo chicken dip but in a slice-and-serve appetizer.
- I mix the filling thick so it rolls smoothly and spreads evenly without squishing out the edges.
- I’ve found that waiting to cut them until they’ve had time in the fridge is what makes them hold their shape. That means no last-minute fuss.
Getting The Texture Right Before You Roll
- The cream cheese needs to be fully softened so it blends smooth. Cold cream cheese will leave lumps and make it harder to spread evenly. Trust me.
- Don’t add the chicken until after the mixture is smooth.
- While you might be tempted to wing the amount of hot sauce you use, measure it instead. Too much will thin the filling and make the rolls softer than they should be.
Rolling Without Losing the Spiral
- Stick with soft flour tortillas. I find that corn tortillas don’t roll quite as well.
- Spread the filling in a thin, even layer and stop about ½ inch from the edges. That border prevents the filling from pushing out when you roll.
- Roll tightly with steady pressure, but don’t squeeze. Too much force shifts the filling forward and thickens the ends.
- Wrap each roll snugly in plastic wrap so the log stays round and the tortillas don’t dry out.
Slicing Them Cleanly
- Don’t skip the chilling step as it will be much easier to slice the tortillas once they have chilled for a couple of hours.
- Use a sharp serrated knife and a gentle sawing motion. Don’t press straight down. Wipe the blade between slices for sharper edges.
Make Ahead For A Party
- These are actually best made ahead. Assemble and chill the rolls up to 24 hours in advance. *Keep them whole until just before serving for the cleanest slices.
- Once sliced, they can sit at room temperature for about an hour. After that, refrigerate again to keep the filling firm.
- Leftovers store well for two days. The tortillas soften slightly over time, but the flavor holds.
A serving of ranch dressing (<- our special recipe) provides an ideal dip for buffalo chicken pinwheels
For guests who would like a less spicy option, serve these alongside our chicken tortilla roll-ups and cucumber bites.
Buffalo Chicken Pinwheels
A party spread favorite, these buffalo chicken pinwheels have just the right blend of heat and creamy textures, all wrapped up in a bite-size snack.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 25
Ingredients
- 8 ounces cream cheese, softened
- 5 ounces Frank's Red Hot Original Sauce
- ½ cup blue cheese, crumbled
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup Colby-Jack cheese, shredded
- ⅓ cup green onions, chopped
- 1 rotisserie chicken, shredded (about 3 cups)
- 5 large flour tortillas
Instructions
- In a large mixing bowl, add cream cheese, Frank’s Red Hot Original Sauce, blue cheese, salt, garlic powder, Colby-Jack cheese, and green onions. Using a hand mixer, mix until well blended and no cream cheese chunks remain.
- Add the shredded chicken to the buffalo mixture and stir well with a large spoon. Coat all chicken with the buffalo mixture.
- Spread about ¾ cup of the buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.
- Wrap in plastic wrap and place in the refrigerator for 2 to 4 hours.
- Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.
- Serve immediately.
Video
Notes
- Regular oven-baked chicken that has been shredded also works great for this recipe.
- Make sure to chop all of your ingredients to be the same size so that the mixture looks uniform.
- Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your mixture.
- Use a cocktail stick or toothpick to keep each Buffalo chicken tortilla roll up from unrolling.
- Don’t skip the chilling step as it will be much easier to slice the tortillas once they have chilled for a couple of hours.
Nutrition
Calories: 124kcal | Carbohydrates: 4g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 420mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
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Comments
Bill cushman says
It’s a hit. Easy to follow recipe and quick. Looking forward to more recipes