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Buffalo Chicken Pinwheels

close up overhead shot of Buffalo Chicken Pinwheels on a plate
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.
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Table of Contents
  1. BUFFALO CHICKEN PINWHEELS INGREDIENTS
  2. HOW TO MAKE THIS BUFFALO CHICKEN PINWHEELS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

These delicious buffalo chicken pinwheels are sure to be crowd-pleasers. Also known as buffalo chicken roll-ups, these pinwheels have a spicy chicken and cheese filling wrapped in a flour tortilla to create tempting bite-sized appetizers.

For more party food ideas, take a look at our Buffalo Chicken Sliders and Coca-Cola Chicken Drumsticks.

BUFFALO CHICKEN PINWHEELS INGREDIENTS

You’ll need:

  • 1 rotisserie chicken
  • 8 ounces of cream cheese
  • 5 ounces of Frank’s Red Hot Original Cayenne Pepper Sauce
  • ½ cup blue cheese, crumbled
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 cup Colby-Jack cheese, shredded
  • ⅓ cup green onions, chopped
  • 5 large flour tortillas

SUBSTITUTIONS AND ADDITIONS

ROTISSERIE CHICKEN: Leftover rotisserie chicken is an easy choice for this recipe but chicken breasts can also be used. Cook on the stovetop over medium heat until cooked through. Shred while still hot using two forks and allow to cool before adding to the cheese mixture.

SALAD: If you have vegetarian guests, you may wish to make some of the roll-ups without the chicken, perhaps using lettuce or tomatoes to add bulk.

COLBY-JACK CHEESE: Most cheeses will work in place of Colby-Jack, including Monterey Jack, cheddar cheese, gouda, or muenster cheese.

HOT SAUCE: While Frank’s is the traditional sauce used to make Buffalo chicken, you could use other hot sauces such as Tabasco or homemade buffalo sauce if you have a favorite.

DIP: A serving of ranch dressing provides an ideal dip for buffalo chicken pinwheels.

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HOW TO MAKE THIS BUFFALO CHICKEN PINWHEELS RECIPE

PRO TIP:

Make sure to chop all of your ingredients to be the same size so that the mixture looks uniform.

STEP ONE: In a large mixing bowl add the cream cheese, hot pepper sauce, blue cheese crumbles, salt, garlic powder, Colby-Jack cheese, and green onions. Using a hand mixer with beaters, blend until it’s well-mixed and there are no large chunks.

PRO TIP:

Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your mixture.

STEP TWO: Shred the rotisserie chicken into small pieces. Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.

STEP THREE: Spread about ¾ of a cup of buffalo chicken mixture onto each tortilla. Roll it up tightly, trying not to shift the buffalo chicken filling too much.

PRO TIP:

Use a cocktail stick or toothpick to keep each buffalo chicken tortilla roll up from unrolling.

STEP FOUR: Wrap rolled tortillas in plastic wrap and refrigerate for 2 to 4 hours.

PRO TIP:

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.

STEP FIVE: After chilled, remove plastic wrap. Use a sharp knife to cut it into slices (discard the end pieces) and serve. When slicing, wipe your knife clean between each slide for the best presentation.

HOW TO SERVE

This recipe tastes great served cold, but it’s not necessary to refrigerate the pinwheels before serving them.

These buffalo pinwheels would be a fun and easy appetizer to serve on game day. Add a small bowl of ranch dressing for dipping. Add our cucumber bites and cheese dip and chips to round out your offerings.

STORAGE

IN THE FRIDGE: If preparing in advance of a party, wrap the tortilla roll-up in plastic wrap before cutting it up and place it in the refrigerator for up to 24 hours.

IN THE FREEZER: Most buffalo chicken rollups can be frozen with no issues. However, if you add any ingredients such as lettuce or other leafy greens, these won’t freeze well. If you plan on adding any salad to your pinwheels, you might want to serve it on the side rather than within the tortilla wrap.

You can store these easy buffalo chicken roll ups in the freezer for up to three months. Either freeze them whole before cutting or, in the case of leftovers, you can freeze individual pinwheels. To prevent the pinwheels from sticking together, freeze them on a tray lined with parchment for two hours before transferring them to a freezer-safe storage bag. Defrost overnight in the fridge before serving.

These spicy buffalo chicken pinwheels are always a hit with guests at a party. The combination of the rotisserie chicken, Frank’s Red Hot sauce, and cream cheese mixture are as addicting as it is delicious. They’re so easy to make and are sure to be a perfect party appetizer or lunchbox treat.

FREQUENTLY ASKED QUESTIONS

Can I use corn tortillas instead of flour tortillas?

We find that corn tortillas don’t roll as well in this simple recipe. Stick with soft flour tortillas if you can for the best result.

Can I make these buffalo chicken tortilla pinwheels ahead of time?

You can make this buffalo chicken wrap recipe ahead of time. Just leave them unsliced and wrap them in plastic wrap. Slice them when you are ready to serve them.

Can these pinwheels be frozen?

These pinwheels can be frozen for up to three months.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of Buffalo Chicken Pinwheels on a plate

Buffalo Chicken Pinwheels

5 from 2 votes
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
  

  • 1 rotisserie chicken shredded (about 3 cups)
  • 8 ounces cream cheese softened
  • 5 ounces Frank's Red Hot Original Sauce
  • ½ cup bleu cheese crumbled
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 cup Colby jack cheese shredded
  • cup green onions chopped
  • 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 with beaters, mix until well blended and no cream cheese chunks remain.
  • Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.
  • Spread about ¾ cup 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

Tip: Regular oven-baked chicken that has been shredded also works great for this recipe, and while refrigeration helps keep the rolls together, it is not required. 
TIP: Make sure to chop all of your ingredients to be the same size so that the mixture looks uniform.
 
TIP: Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your mixture.
 
TIP: Use a cocktail stick or toothpick to keep each Buffalo chicken tortilla roll up from unrolling.
 
TIP: 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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