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A plate of food, with Chicken

Buffalo Chicken Pinwheels

A party spread favorite, these Buffalo Chicken Pinwheels have just the right amount of heat thanks to the Frank's Red Hot sauce mixed with shredded chicken, and a blend of three types of cheese, all wrapped up in a bite-size snack.
Course Appetizer
Cuisine American
Keyword Buffalo Chicken Pinwheels
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 25
Calories 124kcal


  • 1 rotisserie chicken shredded (about 3 cups)
  • 8 oz cream cheese softened
  • 5 oz Frank's Red Hot Original Sauce
  • 1/2 cup bleu cheese crumbled
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1 cup colby jack cheese shredded
  • 1/3 cup green onions chopped
  • 5 large flour tortillas


  • In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, bleu 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 2-4 hours.
  • Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.
  • Serve immediately.



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. 


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